Pasta with eggplants, tomatoes, and feta is a delicious first course perfect for summer. Great to enjoy cold, it is the right recipe for lunch outdoors, at the beach, or for a picnic. If you don’t love feta, you can substitute it with mozzarella or diced primo sale cheese. I like feta. I find that its strong and decisive taste gives a nice character to this simple pasta and vegetable dish. Try this pasta with eggplants, tomatoes, and feta: you’ll see it will win you over!
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.6 oz pasta
- 4.4 oz eggplants
- 4.4 oz cherry tomatoes
- 1/2 onion
- 3.5 oz diced feta
- 2 leaves basil
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste peanut oil (for frying)
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Frying pan
- 1 Frying paper sheet
- 1 Low-sided saucepan
- 1 Pot for boiling pasta
- 1 Bowl with lid
Steps
Wash the eggplant, dry it, remove the stem, and cut it into cubes. Fry it in hot peanut oil, drain on frying paper, and set aside. Wash the cherry tomatoes and dice them. In a low-sided saucepan, heat the oil, add the cherry tomatoes, season with salt, and cook until they start to wilt. Add the basil, fried eggplants, and mix. Boil the pasta in plenty of salted water, drain it, and season it with the prepared vegetable sauce. Then let it cool. Add the diced feta and place the pasta in the refrigerator until serving.
Notes
If you choose to use mozzarella, you should dice it and let it drain in a colander placed over a bowl to release its liquid and be well-dried before adding it to the pasta.
