Pasta with Eggplant

Pasta with eggplant is a simple yet flavorful dish, typical of Italian cuisine. Here’s what you’ll need and how to prepare this tasty dish:

Ingredients

• 320 g of pasta (penne rigate or spaghetti are an excellent choice)
• 1 large eggplant
• 400 g of peeled tomatoes or tomato purée
• 1 clove of garlic
• Fresh basil
• Extra virgin olive oil
• Salt and pepper to taste
• Salted ricotta (optional, to grate on top)

Preparation

1. Start by washing the eggplant, cut it into cubes and, if you prefer, place the cubes in a colander with a bit of salt for about an hour to remove the bitterness.
2. In a large pan, heat a drizzle of oil and add the garlic. Let it brown and then remove it.
3. Add the eggplant cubes to the oil and sauté until they are golden. If necessary, add more oil during cooking.
4. Once the eggplants are well browned, add the peeled tomatoes or tomato purée, salt, pepper, and a few leaves of basil. Let the sauce cook for about 15 minutes on medium-low heat, until it has reduced a bit.
5. Meanwhile, bring a pot of plentiful salted water to a boil and cook the pasta al dente according to the package instructions.
6. Drain the pasta and pour it into the pan with the eggplant sauce. Mix well to combine everything.
7. Serve the pasta hot and, if desired, add some grated salted ricotta on top.

An additional tip for an extra flavor touch: you can add some fresh basil leaves when serving for a more intense aroma.

Fun Fact

Pasta with eggplant has different regional variations in Italy. For example, in Sicily, the “alla Norma” version is popular, which includes the addition of grated salted ricotta. The dish is named after the opera by Vincenzo Bellini, a symbol of Catanese culture.