Pasta with eggplant and tomatoes is the simplest recipe.

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Prepared by: Sasha Kruzhko

11/30/2010 Cooking time: 45 min

The taste of pasta is determined by additives and sauces, since in itself it is just boiled dough. But with eggplants and tomatoes it turns into a delicious and delicious dish.

Pasta with eggplant and tomatoes

This is a simple, healthy and tasty recipe that is very popular not only in Italy, but also in other Mediterranean countries.

Ingredients:

• pasta – 200 gr.;
• eggplants – 2 pcs.;
• tomatoes – 5 pcs.;
• garlic – 1 clove;
• onion – 1 pc.;
• basil;
• salt pepper.

Preparation:

1. Boil water in a large saucepan.
2. Salt and add a spoonful of olive oil to prevent them from sticking together.
3. Cook spaghetti or any other shaped pasta, following the time indicated on the package.
4. Wash the eggplants, cut lengthwise into slices and then crosswise into strips.
5. Place in a bowl and add salt.
6. After a quarter of an hour, drain the liquid and dry with a towel.
7. Fry in vegetable oil until soft and slightly change color.
8. Peel the onion and chop into cubes.
9. Fry until golden brown, and at the very end add a clove of garlic, finely chopped with a knife.
10. Prepare tomato sauce in a separate pan.
11. Cut the tomatoes into small cubes, you can remove the skin.
12. Simmer in olive oil and add hot pepper if desired.
13. Add onion and garlic to soft tomatoes, add salt and a drop of sugar.
14. Wash the basil, dry it on a towel and finely chop it with a knife.
15. Add a third of the greens to the sauce.
16. Simmer for a few more minutes and then add the eggplant.
17. At the very end, add the remaining herbs and, if desired, another clove of garlic.
18. Combine spaghetti with sauce in a frying pan, stir and serve in deep plates.

Pasta with eggplant can be sprinkled with grated Parmesan or fresh basil leaves.

Juicy casserole

You can cook pasta with vegetables not only on the stove. You can also cook many interesting dishes from these products in the oven. For example, pasta casserole with eggplant is very tasty. To prepare it you will need a rich set of products:

• 250 grams of pasta, 2 sweet peppers, 3 tablespoons of olive oil, 400 grams of eggplant, 2 eggs, 200 grams of sour cream and low-fat cottage cheese, ground black pepper, 150 grams of cream and feta cheese, as well as 2 tablespoons of breadcrumbs and chopped fresh greens.

Preparing the casserole begins with processing the vegetables:

1. The eggplants should be washed and then cut into slices, the thickness of which should be no more than 1 centimeter.
2. Cut the pepper in half and remove the seeds.
3. Place the vegetables on a baking sheet, add salt and sprinkle with oil and place in the oven. The temperature in it should be 180 degrees. After 5 minutes, the pieces can be turned over. And as soon as the products are browned, they can be taken out.
4. Boil the pasta in salted water and then rinse well.
5. First mix the eggs with cream, sour cream and cottage cheese, and then add the herbs and cheese. After this, the mixture must be thoroughly beaten.
6. First place the pasta on a greased baking sheet. Then cover them with egg-curd creamy mass. The last layer will be vegetables.
7. The entire structure should be sprinkled with breadcrumbs, poured with oil and placed in the oven for 35 minutes at a temperature of 180 degrees.

It takes no more than an hour to prepare this aromatic casserole. According to culinary experts, the dish turns out to be very tasty and high enough in calories to serve as a hearty breakfast or a full dinner.

Spaghetti with eggplant and bacon

You can prepare a tasty and satisfying dish for the whole family in just half an hour.

Ingredients:

• spaghetti – 300 gr.;
• eggplant – 1 pc.;
• tomatoes – 2-3 pcs.;
• garlic – 3 cloves;
• onion – 1 pc.;
• bacon - 4-5 slices;
• basil – 1 bunch;
• oil, balsamic;
• salt pepper.

Preparation:

1. Boil the spaghetti in plenty of salted water, following the time indicated on the package.
2. Wash the eggplant and cut into cubes. Add salt and leave for a quarter of an hour.
3. Peel the onion and chop it into small cubes, and chop the garlic very finely.
4. Peel the tomatoes and cut into small pieces.
5. If you like it spicy, then chop half a hot pepper into small cubes.
6. Cut the bacon slices into strips or small squares.
7. Fry the onion in a frying pan with olive oil, add the garlic and pepper, and then the bacon.
8. When all the pieces are browned, place everything in a bowl. Fry the eggplants in a frying pan and place in a bowl with the onions.
9. Simmer the tomatoes a little and add the contents of the bowl.
10. Taste, add salt and balsamic vinegar and chopped herbs.
11. Add spaghetti to the pan, stir and call everyone to the table.

Ready spaghetti with eggplant and bacon can be sprinkled with grated Parmesan and fresh basil leaves.

Useful video

The famous Sicilian pasta Alla Norma is prepared from tomatoes, eggplant and spaghetti. Here is a detailed video recipe:

Taste of the Mediterranean: pasta with eggplant and tomato sauces

Appetizer of eggplant and tomatoes with cheese, garlic, basil

Preparing preparations for the winter from eggplants with sweet bell peppers and tomatoes

Vegetable salads with eggplants and tomatoes: the best recipes to choose from

Warm salad with eggplant and pasta

Pasta with eggplant and zucchini

A hearty and aromatic dish will remind you of summer if you add Mediterranean herbs.

Ingredients:

• pasta – 200 gr.;
• eggplant – 1 pc.;
• zucchini – 1 pc.;
• tomatoes – 3 pcs.;
• lemon – ½ piece;
• greenery;
• salt pepper.

Preparation:

1. Cook any type of pasta in salted water following the instructions on the package.
2. Wash the eggplant and zucchini and cut into thin slices.
3. Salt the eggplant pieces, then drain the liquid and dry with a towel.
4. Wash the tomatoes and cut into slices.
5. Wash a couple of sprigs of parsley, mint and basil and place them on a towel.
6. Heat a heavy frying pan, add a drop of oil and fry the vegetable slices on both sides until golden brown.
7. Cut the roasted vegetables into strips and place in a bowl.
8. In a cup, mix olive oil with lemon juice. Season the dressing with salt and pepper.
9. Mix the vegetables with the pasta, pour over the dressing and sprinkle with chopped herbs.
10. Stir and serve.

Trophy in Ligurian

Ingredients for one serving

• 100 g trophy (small slightly curved spindle-shaped pasta)
• ½ tbsp. l. coarse sea salt
• 2–3 tbsp. l. olive oil
• 2–3 boiled potatoes
• 100 g boiled green beans
• 150 g pesto

Preparation

1. Place the pasta water on the heat and add sea salt. When it boils, add the trophy and cook for the specified time.
2. Cut the boiled potatoes and beans into small pieces.
3. When the pasta is ready, heat a little olive oil in a saucepan and combine the potatoes, beans and trophy. Add pesto and let sit for a minute.

Comments

Original name of the dish: Trofie alla ligure . A traditional dish from Liguria, the region where pesto and focaccia were invented. Here, success depends precisely on the quality of the pesto, so it’s better to take one you trust. And it’s better not to exchange trophy for any other paste - they have an unusual consistency that is difficult to replace with anything. But unlike most other pastas, which taste best immediately after cooking, trophies can be reheated the next day - they will retain their original shape and taste.

Pasta with eggplant and mushrooms

This is another delicious vegetarian recipe that you can make for dinner during Lent.

Ingredients:

• pasta – 400 gr.;
• eggplants – 2 pcs.;
• mushrooms – 200 gr.;
• tomatoes - 1 can;
• garlic – 2 cloves;
• butter – 50 gr.;
• greenery;
• salt pepper.

Preparation:

1. Peel the eggplants and cut into cubes.
2. In a heated frying pan, fry the garlic cloves crushed with the flat side of a knife, you can add a couple of sage leaves.
3. Remove the garlic and herbs.
4. In a frying pan with flavored oil, fry the eggplants until golden brown. Transfer to a bowl.
5. Clean the champignons from dirt and chop into thin slices.
6. Fry until golden brown and add to the eggplants.
7. Place a can of tomatoes in their own juice in a frying pan, mash them with a spatula, add salt, add pepper and simmer for ten minutes.
8. Add the fried vegetables to the tomato sauce, stir and remove from heat.
9. Boil the pasta and drain it in a colander.
10. Add butter to hot pasta, stir and add to the finished sauce.
11. Stir and serve in deep bowls.

Before serving, sprinkle with Parmesan and fresh basil leaves or chop the mint, basil and thyme leaves with a knife.

You can add different types of cheese and minced meat to the eggplant pasta, or you can lay them in layers in a frying pan and bake, sprinkled with cheese. Try this dish and maybe your view on pasta will change. After all, this is not only a familiar side dish for meat, but also a delicious independent dish that will remind you of summer on the shores of the Mediterranean Sea. Bon appetit!

Step-by-step preparation

• Step 1:

  Prepare all ingredients. Wash the vegetables and basil and dry with paper towels. You can use fresh tomatoes, after removing the skin from them, as well as canned ones - in their own juice, or tomato juice or paste. The dosage will need to be adjusted to your own taste, depending on the concentration of the tomato. I had tomatoes in their own juice, which I previously pureed in a blender.

• Step 2:

  Cut the eggplants into small cubes.

• Step 3:

  Chop the basil.

• Step 4:

  Prepare the sauce. Melt butter in a saucepan, add eggplant and basil. Add tomatoes.

• Step 5:

  Season with salt and pepper (depend on your taste).

• Step 6:

  Add the pressed garlic.

• Step 7:

  Bring the sauce to a boil and simmer over low heat for 15 minutes. Meanwhile, cook the pasta according to package instructions.

• Step 8:

  Drain the pasta in a colander. Do not rinse under any circumstances!

• Step 9:

  Place the pasta on a plate, spread the eggplant-tomato sauce on top and sprinkle with grated Parmesan. Bon appetit!

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This is interesting: Pasta with eggplant in Italian

Simple sauce with minced meat

Appetizing pasta with minced meat and eggplant is a vivid example of a tasty and sophisticated restaurant dish, which will take no more than half an hour to prepare!

Ingredients:

• minced meat (beef) – 300 g
• tomatoes – 7 pcs.
• eggplant – 1 pc.
• grated cheese (Parmesan or other hard varieties) – 150 g
• wine (dry red) – 150 ml
• garlic – 2 cloves
• salt, basil, oregano, black pepper (coarse grind).

Preparation

1. Heat olive oil in a frying pan and fry the salted minced meat.
2. Pour in the wine. Using a fork, mash the lumps of meat, stir the minced meat until the wine evaporates.
3. Cut the peeled tomatoes and soaked eggplant into small cubes and add to the minced meat. Stirring occasionally, simmer covered for about 20 minutes. Then add chopped herbs and pepper.
4. Simmer the minced meat over low heat for another 10 minutes.
5. Spoon the gravy over the pasta, sprinkle generously with cheese, and serve.

Note to the hostess

• In any of the recipes described above, you can add fried mushrooms and some other vegetables to your taste. Bell peppers and asparagus are perfect.
• You can also use any cheese other than ricotta - mozzarella or even soft, non-sour cottage cheese.
• Pasta with such sauces is delicious fresh; there is no need to store it. If there are any leftovers, pour beaten eggs over everything, sprinkle with hard grated cheese, and put in the oven for 10-15 minutes - you’ll get an excellent casserole.

Tips for selecting products

Over many years of practice at the stove, I have accumulated many subtleties on the correct assortment of vegetables:

• It is better to buy eggplants of light varieties, without bitterness. Then you won’t have to soak or salt them before cooking;
• as a piquant addition to vegetable sauce or pasta, you should use only winter varieties of garlic;
• Refined corn oil is much healthier than others. The product contains amino acids, which prevent the formation of carcinogens when heated.

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