I love eggplant because it’s such a versatile vegetable so today I’ll show you how to make pasta with eggplants!
In the South of Italy we love cooking using lots of vegetables and cheese, which are ingredients we have in abundance down there, so no surprise I’m going to use a couple of different types of cheeses in this pasta: Provolone (or Auricchio, maybe you heard of it…) and Pecorino.
We will dice the Provolone and mix it in the sauce at the very end of the cooking and we will strengthen the whole dish with a sprinkle of grated Pecorino. I don’t know about you, but I’m already hungry so let’s dive straight into this recipe!
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Enjoy your meal!
Pasta with eggplants: super-tasty!
Ingredients
- 400 gr pasta
- 2 eggplants
- 700 ml Tomato passata
- 100 gr Provolone cheese
- 50 gr Pecorino cheese grated
- 1 onion
- basil
- olive oil extra virgin
- salt and pepper
Procedure
- Chop the onion and let it gently fry in a large pan with hot olive oil;
- In the meanwhile, dice the eggplants. If you expect the eggplants to be a bit bitter, salt them and leave them to rest in a colander for 1 hours before cooking them;
- Cook the eggplants with the onion for about 20 minutes in a large pan. They need to stay crunchy so turn the heat down and use a lid. Add salt too;
- Now, it's time to mix the eggplants with our tomato passata. Add some basil leaves and cook at low heat for 30-40 minutes;
- In the meanwhile, put some water to boil and, when boiling, cook the pasta. When the pasta is VERY 'al dente', mix the pasta in the large pan with the eggplant sauce. Stir well;
- Dice the Provolone cheese and add in the large pan, let it melt (it should be done in less than 2 minutes). Add some grated Pecorino cheese too;
- Serve immediately adding Pecorino cheese and freshly cracked pepper!
- ENJOY!
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
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