A very simple yet truly tasty first course, perfect for the summer season, perhaps for a nice seaside lunch. Pasta with squid and eggplant is easy to prepare, with just a bit of tomato, garlic, and parsley… if the seafood is fresh, in a few minutes you’ll serve a delicious and appetizing dish, perfect for any occasion!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 246.58 (Kcal)
- Carbohydrates 32.61 (g) of which sugars 3.71 (g)
- Proteins 18.53 (g)
- Fat 5.07 (g) of which saturated 1.37 (g)of which unsaturated 1.38 (g)
- Fibers 4.29 (g)
- Sodium 572.31 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz pasta
- 14.11 oz squid (fresh)
- 5.64 oz eggplant
- 3 tbsps tomato sauce
- Half glass white wine
- 1 clove garlic (to taste)
- parsley
- chili pepper
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Pot
- Colander
Preparation
Clean the squid: detach the tentacles, remove the beak, empty the pouches by removing the cartilage, and also remove the skin if possible. Wash them well in cold water and cut the pouches into rings.
Wash the eggplant, remove the ends, and cut it into cubes.
Heat a pan with a swirl of extra virgin olive oil and a clove of garlic, if you prefer. Add the eggplant, salt it, and cook it over high heat until it’s browned but still a bit firm (1).
In another pan, heat a dash of oil, add the squid, and brown them for a minute or two. Deglaze with white wine, then lower the heat slightly and season with salt (2).
Cook until the squid are tender; the time depends on their size and freshness… mine were very small and took only a few minutes.
Add the eggplant to the squid, also add the tomato and a pinch of chili pepper to taste (3). Let it all season for a few minutes over medium-low heat.
Meanwhile, boil the pasta in salted boiling water. Drain it al dente and add it to the pan with the sauce.
Add a handful of chopped parsley and finish cooking, mixing well with a wooden spoon. To better bind the pasta, pour in some of its cooking water.
The pasta with squid and eggplant is ready, distribute it on plates, and serve hot… enjoy your meal!
Tips and Notes
You can vary the amount of tomato as you like; if you don’t prefer it, you can omit it altogether.
Try to use fresh squid; they will be much more tender and flavorful.
If you prefer, you can purge the eggplant with coarse salt before cooking it.
You can use any pasta shape you prefer; whole wheat pasta is also fine.
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