Pasta with Eggplant and Tomatoes
Treat yourself and your family to Italian pasta with eggplant! On a trip through Italy, we were served pasta in every variation imaginable, day after day. The orecchiette with tomato sauce really stuck with me — not just the flavor, but the fun shape. Back home, I recreated this pasta with eggplant and tomatoes.
Cooking method
-
Step 1:
Gather all the ingredients. Wash the vegetables and basil and pat them dry with paper towels. For the tomatoes, you can use fresh ones (peel them first), canned whole tomatoes in their juice, or tomato juice or paste — adjust the amount to taste, depending on how concentrated the tomato is. I used canned whole tomatoes, which I puréed first with a blender.
-
Step 2:
Cut the eggplant into small cubes.
-
Step 3:
Chop the basil.
-
Step 4:
Make the sauce. Melt the butter in a saucepan, add the eggplant and basil, then add the tomatoes.
-
Step 5:
Season with salt and pepper to taste.
-
Step 6:
Add the garlic, pressed through a garlic press.
-
Step 7:
Bring the sauce to a boil and simmer over low heat for 15 minutes. Meanwhile, cook the pasta according to the package directions.
-
Step 8:
Drain the pasta in a colander. Whatever you do, don't rinse it!
-
Step 9:
Plate the pasta, spoon the eggplant-tomato sauce over the top, and sprinkle with grated Parmesan. Enjoy!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from 1st-grade flour - 333 kcal/100g
- Pasta made from premium flour - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Tomato juice - 21 kcal/100g
