Pasta with eggplant, peppers, and pine nuts is a delicious cold summer first course: light, tasty, and appetizing with lots of flavorful seasonal vegetables. Great to prepare in advance so you have it ready when you get home, perfect to take with you for lunch out, pasta with eggplant, peppers, and pine nuts lends itself well to many variations and additions: cherry tomatoes, zucchini, walnuts, mozzarella, in short, you can make it however you like!
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Cooking methods: Stovetop, Air Frying, Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6.35 oz short pasta
- 1 red bell pepper
- 1 eggplant (small)
- 0.35 oz pine nuts
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 GOURMETmaxx Air Fryer
- 1 Cutting board
- 1 Kitchen knife
- 1 Small frying pan
- 1 Bowl
- 1 Pasta pot
- 1 Frying pan
- 1 Tittex Frying Paper Sheet
Steps
Wash the bell pepper and eggplant and dry them. Cook the pepper in the air fryer. When ready, cut it into small cubes. Slice the eggplant into slices half a centimeter thick (about 0.2 in) and then into cubes and fry them in hot peanut oil. Drain the eggplant on frying paper and set it aside. Toast the pine nuts in a small frying pan. Gather the vegetables in a bowl and season with salt. Add the pine nuts as well. Boil the pasta in plenty of salted water for the time indicated on the package. Drain it and transfer it to the bowl with the vegetables. Add the two tablespoons of extra virgin olive oil and mix well. Let cool, cover, and store in the refrigerator until ready to serve.
