The pasta with eggplant and sausage is a “strong” first course, rich, flavorful, with a hearty sauce that wraps the pasta and delights the palate. Whether it’s for lunch or dinner, the pasta with eggplant and sausage with its aromas and flavors will make your mouth water.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 19 oz pasta
- 5.3 oz eggplant
- 2 sausages (280 grams)
- 14 oz tomato pulp
- 2 leaves basil
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste peanut oil (for frying)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Slotted Spoon
- 1 Absorbent Paper for frying
- 1 High-edged Saucepan
Steps
Wash the eggplant, dry it, remove the ends, cut it into cubes, and fry it in hot peanut oil. Drain them with a slotted spoon and let them dry on paper towels. Peel the sausages, cut them into pieces, and brown them in a saucepan with the oil. When the sausage is well browned, add the eggplant and let it season for a few minutes. Add the tomato pulp, basil, a glass of water, adjust the salt, and cook for twenty minutes. Boil the pasta in plenty of salted water, drain it al dente, and toss it with the sauce. Serve the pasta hot.
