Recipe: Pasta con Melanzane (Pasta with Eggplant)
Pasta con Melanzane
Equipment
- Equipment Needed
- Large pot for pasta
- Frying pan
- Knife and cutting board
- Colander
Ingredients
- Ingredients:
- 1 medium eggplant cut into small cubes or thin slices
- 2 tablespoons olive oil for frying
- 2 cloves garlic minced
- 2 cups fresh tomatoes chopped or 1 can of crushed tomatoes
- Fresh basil leaves for garnish
- Salt and pepper to taste
- 300 g pasta penne, spaghetti, or any of your choice
- Grated Parmesan cheese optional
Instructions
- Instructions:
- Prepare the Eggplant:
- Start by cutting the eggplant into slices or cubes, depending on your preference. You can either shallow fry the slices in olive oil or roast them in the oven at 200°C (392°F) for about 20 minutes. Frying gives a richer flavor, but roasting is a healthier alternative.
- Cook the Pasta:
- While the eggplant cooks, bring a large pot of salted water to a boil and cook your pasta according to the package instructions, until it's al dente.
- Make the Sauce:
- In a separate frying pan, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the fresh tomatoes (or canned) and season with salt and pepper. Let the mixture simmer for about 10 minutes. You can add a splash of red wine vinegar for extra flavor.
- Combine Pasta and Eggplant:
- Once the pasta is done, drain it and add it to the tomato sauce, stirring gently to coat. Add the fried or roasted eggplant slices, and toss everything together until well mixed.
- Serve:
- Garnish with fresh basil and a sprinkle of Parmesan cheese if desired. Serve immediately.
- Variations and Tips:
- For Gluten-Free Options: Use gluten-free pasta, and you're all set!
- For Vegan Diets: Skip the Parmesan and opt for nutritional yeast or just enjoy the simple, fresh ingredients.
- Cheese Alternatives: If you don't have Parmesan, try Pecorino or even Feta for a different twist.
- Make It Spicy: Add red chili flakes or a dash of hot sauce for a spicy kick.
Pasta con Melanzane, or pasta with eggplant, is a delightful Italian dish that captures the essence of summer. Originating from Southern Italy, particularly Sicily and Naples, it combines the rich flavors of eggplant, garlic, tomatoes, and fresh basil. Let me show you how I make this simple, yet delicious dish.
Notes:
This dish is incredibly versatile. You can add other vegetables like zucchini or bell peppers for extra color and flavor.
You can also prepare the eggplant ahead of time and store it in the fridge to make the process quicker when you’re ready to cook.
Recipe: Pasta con Melanzane (Pasta with Eggplant)
Prep Time: 10 minutes
Course: Main dish
Equipment Needed:
- Large pot for pasta
- Frying pan
- Knife and cutting board
- Colander
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Melanzane now.
Ingredients:
- 1 medium eggplant (cut into small cubes or thin slices)
- 2 tablespoons olive oil (for frying)
- 2 cloves garlic (minced)
- 2 cups fresh tomatoes (chopped) or 1 can of crushed tomatoes
- Fresh basil leaves (for garnish)
- Salt and pepper to taste
- 300g pasta (penne, spaghetti, or any of your choice)
- Grated Parmesan cheese (optional)
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Melanzane now.
Instructions:
- Prepare the Eggplant:
Start by cutting the eggplant into slices or cubes, depending on your preference. You can either shallow fry the slices in olive oil or roast them in the oven at 200°C (392°F) for about 20 minutes. Frying gives a richer flavor, but roasting is a healthier alternative. - Cook the Pasta:
While the eggplant cooks, bring a large pot of salted water to a boil and cook your pasta according to the package instructions, until it’s al dente. - Make the Sauce:
In a separate frying pan, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the fresh tomatoes (or canned) and season with salt and pepper. Let the mixture simmer for about 10 minutes. You can add a splash of red wine vinegar for extra flavor. - Combine Pasta and Eggplant:
Once the pasta is done, drain it and add it to the tomato sauce, stirring gently to coat. Add the fried or roasted eggplant slices, and toss everything together until well mixed. - Serve:
Garnish with fresh basil and a sprinkle of Parmesan cheese if desired. Serve immediately.
Variations and Tips:
- For Gluten-Free Options: Use gluten-free pasta, and you’re all set!
- For Vegan Diets: Skip the Parmesan and opt for nutritional yeast or just enjoy the simple, fresh ingredients.
- Cheese Alternatives: If you don’t have Parmesan, try Pecorino or even Feta for a different twist.
- Make It Spicy: Add red chili flakes or a dash of hot sauce for a spicy kick.
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta con Melanzane now.
Nutritional Information (Per Serving):
- Calories: 450
- Fat: 20g
- Carbs: 55g
- Protein: 12g
Closing Thoughts:
I hope this guide has made making Pasta con Melanzane seem a little less daunting. Have you tried it before? Or is this your first time making it? Please, be honest, and let me know in the comments below. I love to hear feedback from real people like you, so don’t hesitate to share your thoughts!
Pasta con Melanzane is an absolute treat, and I’m sure you’ll enjoy it. From my own personal experience, it’s one of those dishes that becomes a comforting classic once you’ve mastered it. Let me know how it turns out!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
