Pasta with eggplant is a tasty and flavorful dish, perfect for vegetarians. The eggplants are cooked in a pan with garlic and ripe tomatoes, then basil is added to flavor the sauce. The pasta is then seasoned with the eggplant sauce, adding grated Parmigiano Reggiano cheese and diced mozzarella.
Cut the eggplants into strips and place them in a colander sprinkled with salt to remove the bitter water
Wash the eggplants, squeeze them, and put them in a pan with garlic and a little oil to brown
Remove the garlic and add the eggplants to the pan, cooking them alone for a while without adding water
In another pot, put the peeled and chopped tomatoes and cook them until they have lost all their water
Add the tomatoes to the eggplants, adjust the salt, and continue cooking
Boil the pasta until al dente, season it with the sauce, diced mozzarella, and Parmigiano, place it in a baking dish, and bake for a few minutes after sprinkling the pasta with chopped basil
Pan
Pot
Knife
Store in the refrigerator for up to 2 days
Typical dish of Italian cuisine
Italia
| Energy (kcal) | 181.57 |
| Carbohydrates (g) | 31.12 |
| of which Sugars (g) | 2.19 |
| Fat (g) | 3.04 |
| of which Saturates (g) | 1.56 |
| Protein (g) | 8.45 |
| Fiber (g) | 1.9 |
| Sale (g) | 0.04 |
