Scent of basil and vegetables that slowly melt in the pan. Here is my pasta with country-style eggplant, a simple and flavorful first course, reminiscent of home and Mediterranean cooking. The sauce is perfectly creamy while a slight touch of chili pepper gives the dish a pleasant kick. In short… every forkful is a little hug of flavors. Before serving, a few cubes of fresh mozzarella: not to make it stringy, but to give a soft and delicate touch that completes the dish perfectly. What do you say? Shall we prepare it together? I promise you a homemade pasta, fragrant, and irresistible, easy to make!
Other first courses with eggplant you might be interested in:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pasta with Country-Style Eggplant
- 12 oz pasta (any shape)
- 1 eggplant
- 1 1/3 cups cherry tomatoes
- 1 tbsp tomato paste
- A few leaves basil
- Half onion (red or yellow)
- 1 clove garlic
- chili pepper (quantity to taste)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Skillet
- 1 Immersion Blender
- 1 Colander
Preparation of Pasta with Country-Style Eggplant
Wash the eggplant, trim it, and cut it into small cubes.
Wash the cherry tomatoes and cut them into pieces.
In a large skillet, sauté the onion in a few tablespoons of oil along with a whole clove of garlic.
Let it sizzle for a moment, then add the eggplant and cherry tomatoes.
Sauté everything for a few minutes, then salt to taste and add chili pepper as desired. Dissolve a tablespoon of tomato paste in 3 1/2 oz of hot water and pour this mixture into the skillet. Add a few torn basil leaves as well.
Continue cooking for a few more minutes, then blend some of the vegetables with an immersion blender.
Mix and soften the sauce with a few tablespoons of the pasta cooking water, if necessary.
Meanwhile, cook the pasta in plenty of salted boiling water, drain it al dente, and transfer it to the skillet with the sauce. Mix carefully to blend all the ingredients perfectly.
Distribute the pasta with country-style eggplant on individual plates, top with diced mozzarella, sprinkle with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola.
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