Pasta with Eggplant

Tender, golden eggplant cubes sautéed in olive oil, tossed in a smooth tomato sauce that coats every pasta shape. Fresh basil and cheese add a touch of freshness and character.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 737
• Protein: 22 g
• Carbs: 87 g
• Fat: 34 g

Ingredients

• 600 g Eggplant (aubergine) ( cubed )
• 400 g Penne rigate ( dry )
• 500 g Round tomato ( crushed )
• 2 piece Garlic ( minced )
• 100 ml Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 1 piece Basil ( fresh bunch )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 80 g Ricotta salata ( grated )

Instructions

1. Eggplant preparation

   Cut the eggplants into regular 2 cm cubes. Sprinkle with salt and let them drain for 20 minutes to remove bitterness. Pat them dry with a clean cloth.

2. Sautéing the vegetables

   Heat the olive oil in a skillet. Add the eggplants. They should sizzle and brown evenly. When the flesh is soft and the skin is browned, remove them and set aside on paper towels.

3. Reducing the sauce

   In the same skillet, brown the minced garlic. Add the crushed tomatoes. Let reduce over medium heat until the sauce coats the back of a spoon. Pepper generously.

4. Final liaison

   Cook the pasta al dente. Keep a ladle of cooking water. Mix the pasta, sauce, eggplants, and reserved water. Toss with the parmesan, ricotta salata, and chopped basil to bind everything together.

Chef's tips

• Do not overcrowd the pan when frying eggplants; do it in two batches if necessary so they brown instead of steaming.
• The pasta cooking water is rich in starch; it’s what creates the bond between the oil, tomato, and pasta.

Storage

Keep for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.