If you are looking for a simple yet very tasty first course, pasta with eggplant and sausage is the right dish for you.

The recipe is extremely simple and the combination is tried and tested. A very rich and flavorful dish that I prepare when I have guests for lunch and want to please everyone around the table.

In fact, sausages and eggplants are a perfect combination even as a second course and side dish, but I am absolutely convinced that they take on an extra level when combined with pasta.

This is a tasty and flavorful first course, we could say that it is actually a perfect single dish given the presence of pasta carbohydrates, sausage proteins, and the vegetable part represented by eggplants, all further seasoned with tomato and extra virgin olive oil to complete the dish.

It is a summer dish to prepare when eggplants are in season and tomatoes are ripe and perfect for a recipe that does not require long cooking.

Very important for the success of the recipe is the quality of the ingredients which are few and therefore should all be of excellent quality: beautiful eggplants (possibly organic), fresh sausage made by your trusted butcher, and tomato puree or, why not, ripe tomatoes, all seasoned with good quality extra virgin olive oil!

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 3 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

380.68 Kcal

calories per serving

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Energy 380.68 (Kcal)
Carbohydrates 8.93 (g) of which sugars 1.28 (g)
Proteins 12.51 (g)
Fat 33.13 (g) of which saturated 2.21 (g)of which unsaturated 5.79 (g)
Fibers 2.08 (g)
Sodium 1,347.20 (mg)

Indicative values for a portion of 180 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 for Pasta with Eggplant and Sausage

2 sausages
1 eggplant (large)
21.16 oz tomato pulp
1 clove garlic
leaves basil
to taste extra virgin olive oil
to taste peanut oil (for frying the eggplants)
salt
chili pepper (optional)
Half small glass dry white wine

Tools

Pot
Pan
Colander

Steps for Pasta with Eggplant and Sausage

Wash and trim the eggplant, then cut into small cubes.
Fry the eggplants in plenty of seed oil at a temperature of 338°F, when they are slightly golden, remove them and put them on a plate lined with absorbent paper to dry.
(You can also choose a lighter version and cook the eggplants in an air fryer adding a tablespoon of extra virgin olive oil)
Remove the sausage from the casing and put in another pan.
Deglaze with the white wine, and using a wooden spoon crumble until you get small pieces. Brown well, turn off the heat, and set aside.
Now prepare the sauce.
Peel the garlic and place in a pan with a drizzle of olive oil, add the tomato pulp with half a glass of water, the basil, and continue cooking for about 20 minutes, until the sauce starts to thicken. Adjust with salt and a pinch of chili pepper.
Turn off the heat of the sauce, add the eggplant and sausage and mix carefully.
Bring a large pot of water to a boil, salt it, and cook the type of pasta you prefer.
Once the pasta is cooked, drain it directly into the pan with the sauce, mix and let the pasta absorb the sauce well.
Serve with basil leaves.
For those who like it, a generous sprinkling of grated parmesan cheese and……
Enjoy your meal.