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Pasta with eggplant in tomato sauce

Pasta with Eggplant in Tomato Sauce

A quick, hearty meal from simple ingredients! Pasta with eggplant in tomato sauce comes out really tasty and filling. Serve it on its own or alongside a salad, meat, or fish. Instead of eggplant, you can use zucchini or bell pepper.

Ириша

Recipe author

Composition / ingredients

Servings:

Pasta

200

Eggplant

Tomatoes

Garlic

Basil (2 sprigs)

Olive oil

Parmesan (optional)

Salt

Ground hot pepper

Sugar

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 19 % 5 g

Carbohydrates 67 % 18 g

131 kcal

GI: 22 / 78 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make pasta with eggplant? You'll need pasta — I used farfalle (bow ties), but any shape works. Instead of fresh tomatoes like mine, you can use canned ones in their own juice. Any vegetable oil can stand in for the olive oil. Choose firm, meaty eggplant. Wash and dry the vegetables well ahead of time.
Step 2:

Cut the eggplant into small cubes, skin and all.
Step 3:

Heat the olive oil in a skillet. Add the eggplant and fry for 3–5 minutes, stirring occasionally. Try not to add more oil than the recipe calls for, because eggplant soaks it up fast — too much oil and the dish turns out greasy.
Step 4:

While the eggplant cooks, peel the tomatoes and purée them in a food processor.
Step 5:

Pour the tomato purée into the skillet with the eggplant and simmer for 10–15 minutes, until the eggplant is fully cooked and the sauce has reduced.
Step 6:

Finely chop the garlic and basil leaves and add them to the eggplant. Season with salt and pepper, and if the tomatoes are tart, add a pinch of sugar.
Step 7:

Cook the pasta (any kind you like) in plenty of salted water until done or al dente. Add the cooked pasta to the eggplant, toss in a handful of grated Parmesan (or another hard cheese, or none at all), mix everything well, and serve right away.
Step 8:

Enjoy!

How do you cook pasta properly? Use a roomy pot and figure about 1 liter (1 quart) of water per 100 g of pasta — the key is that the pasta can float freely. Salt to taste. Bring the water to a boil. It's important to add the pasta to boiling water, or it can stick together. Cook over medium heat, stirring now and then, until done or al dente (the cooking time is always on the package). Drain the cooked pasta in a colander and let the water run off. There's no need to rinse cooked pasta. If you're not mixing it with sauce right away, return it from the colander to the pot, add a teaspoon of olive oil (or a pat of butter), and toss gently so the hot pasta doesn't stick.
Use an oil with a high smoke point for frying! All oils are good only up to a certain temperature — the smoke point — beyond which the oil starts to burn and form toxic compounds, including carcinogens. With rare exceptions, unrefined oils have a low smoke point; they're full of unfiltered organic particles that burn quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure to use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.