Fresh colorful… the colors of the garden… The vegetables I harvested turned into a beautiful dish… You have no idea of the aroma… you can feel it’s all fresh… Only for the vegetables, I wish it were summer all year round.. the eggplants and cherry tomatoes pasta are a light but tasty first course, simple and quick to prepare, while you heat the water and the pasta cooks the sauce is ready. Few ingredients for a stunning result.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for pasta with eggplants and cherry tomatoes
- 11 oz Pasta
- 14 oz Cherry tomatoes
- 3 Eggplants
- 1 Onion
- 7 Basil
- to taste Extra virgin olive oil
- to taste Salt
Preparation of pasta with eggplants and cherry tomatoes
Cut the eggplants into cubes, salt them, and let them rest for half an hour to remove some bitterness. After the time has passed, dry them with kitchen paper. Put salted water for the pasta on the stove and, once it boils, add the pasta. Chop the onion and sauté in a large pan with a little oil. When the onion is golden, add the eggplants and cook for 10 minutes. Cut the cherry tomatoes into pieces and add them to the pan along with two ladles of pasta cooking water. Adjust the salt and cook for a few minutes to soften the tomatoes and create some sauce. Now add the chopped basil and pepper. Remove the pasta al dente and finish cooking it in the pan.
Notes
I recommend keeping some pasta cooking water aside so you have it available if you need to add it to finish cooking. Plate the dish by adding more basil and, if you like, more pepper.
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