Pasta with tuna and eggplant

Pasta with tuna and eggplant is a Mediterranean dish full of flavors and easy to prepare. Here’s the recipe:

Ingredients

• 320g of pasta (penne or spaghetti work well)
• 200g of canned tuna in olive oil
• 1 medium eggplant
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Chopped parsley to taste
• Salt and pepper to taste
• (Optional) chili pepper
• (Optional) a few tablespoons of tomato sauce or fresh cherry tomatoes

Preparation

1. Wash and cube the eggplant, then soak it in salted water for about 20 minutes to remove bitterness.
2. In the meantime, drain the tuna and flake it with a fork.
3. Drain the eggplants and dry them with kitchen paper.
4. In a skillet, heat a drizzle of extra virgin olive oil and sauté the garlic cloves until they are golden brown, then remove them.
5. Add the eggplant to the skillet and brown it until golden, seasoning with salt and pepper to taste. If you like, you can add a piece of chili pepper to add some spice.
6. Bring a pot of salted water to a boil and cook the pasta until al dente.
7. If desired, you can add a few tablespoons of tomato sauce to the skillet with the eggplants or add halved cherry tomatoes to create a sauce base.
8. Add the tuna to the eggplant and cook for a few minutes, to allow the flavors to blend.
9. Drain the pasta and add it to the skillet with the sauce, mixing well so that the sauce coats the pasta.
10. Serve hot, sprinkled with fresh chopped parsley.

Curiosities

Pasta with tuna and eggplant is a dish that allows for many variations: some prefer to add tomato for a richer sauce, while others enjoy the simplicity of the basic ingredients. The eggplant adds a soft texture that pairs well with the pasta and tuna, creating a balanced and tasty dish.