Pasta with Eggplant
Pasta with eggplant is a classic Italian dish, rich in flavor yet simple to prepare. Tender sautéed eggplant combines with tomato and olive oil to create a light sauce that coats the pasta beautifully. Ideal for a quick and satisfying meal.
Ingredients
- 320 g pasta
- 2 eggplants (about 500 g)
- 300 g tomato passata
- 1 garlic clove
- 40 ml extra virgin olive oil
- Fresh basil
- Salt to taste
- Black pepper to taste
How to Make It
- Wash and cut the eggplants into cubes
- Heat olive oil in a large pan
- Add garlic and cook gently
- Add eggplants and cook until lightly golden
- Pour in the tomato passata
- Season with salt and pepper
- Simmer for about 15 minutes until soft
- Cook pasta in salted boiling water
- Drain and add to the sauce
- Toss well and add fresh basil
- Serve hot with extra olive oil if desired
Tips
- Cut eggplants evenly for uniform cooking
- Cook eggplant well before adding tomato
- Add a splash of pasta water if sauce is too thick
- Fresh basil enhances the flavor
Storage
- Keep refrigerated for up to 2 days
- Not ideal for freezing