Pasta with eggplants, a simple yet very tasty dish, prepared with a tomato sauce enriched with fried eggplants. One of my favorite dishes to quickly prepare with eggplants. Just the right time to cook pasta and the dish is ready, because while the water boils, we have plenty of time to quickly fry the eggplants, which do not need to be salted unless we have the bitter ones from the garden, and while the pasta cooks, we quickly prepare the sauce with tomato puree enriched with fried eggplants. I will give you a couple of useful tips in the recipe to make the pasta with eggplants really perfect, with eggplants that do not absorb oil in frying thanks to a little trick I learned recently and a quick way to flavor the sauce, giving it an even better taste, without using heavy cream, which is very fatty, or string cheese where the calories are also really high. So let’s go to the kitchen and prepare this delight together.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pasta with eggplants
- 5.3 oz rigatoni
- 1 eggplant
- 8.8 oz tomato puree
- 1 clove garlic
- 1/4 onion
- 4 tbsps flour
- as needed olive oil
- as needed sunflower oil
- 2 leaves basil
- 1/2 cup milk
- 1/2 cup water
- as needed salt
- as needed Parmesan cheese
Tools
- 2 Pots
- 1 Frying pan
- 1 Slotted spoon
- 1 Bowl
- 2 Paper towels
Preparation steps for pasta with eggplants
First, wash and cut the eggplants into cubes.
Start cooking the sauce in a pot. Prepare a sauté with a little olive oil and chopped onion, add the tomato puree, water, a little salt, and cook with a lid.
Also put water for the pasta on the stove and add a little salt.
Place a frying pan with plenty of sunflower oil on the large burner and fry the eggplants a few at a time, first passing them in the flour, removing the excess, and dipping them in hot oil, so they do not absorb much oil. To flavor, add a clove of garlic in its skin to the oil. Let the eggplants brown and drain them with a slotted spoon, drying them on paper towels, and continue until the eggplants are done.
Go back to our tomato sauce, add a little chopped basil, and the fried eggplants, dilute with a bit of milk, and let it flavor for a few minutes over low heat.
Drop in the pasta, cook al dente, drain, and dress with the eggplant sauce. Serve with a sprinkle of Parmesan or salted ricotta.
Also excellent baked, with the addition of hard-boiled eggs and provolone, which can also be added in the pot if you want an even richer pasta with eggplants.
