Pasta with Eggplants and Scamorza. What a great dish it is! Rustic, flavorful, and very fragrant, it always makes a great impression at the table.
The main ingredient is the eggplant.
When it comes to dishes that please everyone’s tastes, we can’t help but mention pasta. This quintessential first course is always the winning choice and fits every occasion. If you’re looking for a truly perfect first course recipe, you’re in the right place.
A simple dish to make, perfect for those who want to organize a lunch or dinner with friends and want to make everyone happy by bringing a guaranteed successful dish to the table.
This eggplant dish somewhat resembles the Norma, draws inspiration from it, and the final effect is quite remarkable!
A very simple preparation with seasonal ingredients enriched with diced Scamorza that, thanks to the heat of the pasta, becomes stringy and delicious.
It will win everyone over with every bite, and both young and old won’t be able to resist it.
A dish to which you can decide to add a more exciting note with a bit of spicy chili pepper, or you can also serve it with grated dry Ricotta.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 552.96 (Kcal)
- Carbohydrates 39.28 (g) of which sugars 6.21 (g)
- Proteins 19.88 (g)
- Fat 36.16 (g) of which saturated 3.68 (g)of which unsaturated 12.82 (g)
- Fibers 5.91 (g)
- Sodium 839.47 (mg)
Indicative values for a portion of 200 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
Pasta with Eggplants and Scamorza
- 2 eggplants (2/3 depending on size)
- 26.5 oz canned tomatoes
- 14.1 oz pasta (tortiglioni, penne, sedani, fusilli)
- 1 scamorza (or provola or mozzarella)
- 1 clove garlic
- to taste extra virgin olive oil (for the sauce)
- to taste basil
- salt
- chili (optional)
- to taste olive oil (for frying)
Tools
- Frying Pan
- Pot
- Colander
Steps
Pasta with Eggplants and Scamorza
Wash the eggplants and, without peeling them, cut them into cubes.
Put the eggplant cubes in a colander and salt them, this way they will lose their vegetation water.
After 30 minutes, rinse and dry them well, then fry them in olive oil, absorbing them on a sheet of kitchen paper.
Prepare the tomato sauce: lightly fry a garlic clove in a saucepan with 2 tablespoons of extra virgin olive oil.
Then add the canned tomatoes cut into small pieces, season with salt, and let it cook over medium heat for 15 minutes.
Add some basil leaves. Stir.
Remove the garlic, cover the pan with a lid, and let it cook for about 15 minutes.
Finally, add the previously fried eggplants, keeping some aside to decorate the dish.
Meanwhile, boil the pasta in a pot with plenty of salted water.
Drain it al dente and add it to the pan with the eggplant sauce. Toss with a scant ladle of cooking water, season with salt.
With the heat off, add the diced Scamorza and basil leaves, toss, and it is ready to be served.
Sprinkle with the reserved fried eggplants.Serve on plates, sprinkling each portion with more fried eggplant cubes.
Enjoy your meal.
Advice
Instead of Scamorza, you can use sweet or smoked Provola, and for a milder taste, Mozzarella.
I recommend consuming your pasta with eggplants and Scamorza immediately to enjoy it while it’s still stringy.
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FAQ
Can I use tomato purée instead of canned tomatoes?
Yes
Can I peel the eggplants?
Yes, but be careful as they cook faster, so add them at the end in the sauce.
