A delicious pasta with eggplants, cherry tomatoes, and caciocavallo, perfect for any summer occasion. Easy to prepare and very satisfying.
In a pan, heat the peanut oil and fry the eggplants cut into cubes, then drain them on a sheet of absorbent paper.
In a non-stick pan, heat the garlic in the extra virgin olive oil and add the cherry tomatoes cut in half or quarters. Cook over medium heat with the lid on for 10 minutes.
Cook the pasta in boiling water and drain.
Add the eggplants to the cherry tomato sauce, adjust the salt, and let it flavor for 5 minutes.
Combine the pasta with the sauce, add the Parmesan and caciocavallo. Garnish with basil leaves.
Frying pan
Pan
Pot
Grater
The pasta with eggplants, cherry tomatoes, and caciocavallo can be stored in the refrigerator for two days. You can also reheat it in the oven and turn it into a baked pasta dish.
It's one of the recipes I cook most often with eggplants. And it's a first course that brings a lot of satisfaction.
Italia, Campania
| Energy (kcal) | 16.47 |
| Carbohydrates (g) | 2.39 |
| of which Sugars (g) | 2.39 |
| Fat (g) | 0.11 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 0.85 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.01 |
