Pasta with eggplant and cherry tomatoes, a great first course that is simple yet very tasty and indulgent, prepared quickly with very few ingredients. Pasta with eggplant is ideal when we want to eat something flavorful but don’t have much time to cook.
A quick recipe that requires only one eggplant and cherry tomatoes and the pasta shape we like most or have at home. It’s a vegetarian and vegan recipe—simply perfect!
Now let’s go to the kitchen and I’ll show you how to prepare Pasta with eggplant and cherry tomatoes.
Don’t miss also; Pasta with eggplant, tuna and cherry tomatoes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 12 oz pasta (ridged)
- 1 eggplant
- 1 clove garlic
- 1 cup cherry tomatoes
- oregano (or basil)
- extra virgin olive oil
- salt
Tools
- 1 Frying pan
- 1 Pot
- 1 Knife
Steps
Let’s start preparing the
Let’s start preparing pasta with eggplant; wash and dry the eggplant well. Cut it into cubes about 3/16 inch and set aside.
In a frying pan, sauté the clove of garlic in extra virgin olive oil. When it is well browned, remove it and add the eggplant cubes and cook them for about 10 minutes.Cut the cherry tomatoes into quarters and, when the eggplant has softened, add them to the pan and season with salt. Cook over low heat for about 15 minutes.
Cook the pasta in salted boiling water, drain it al dente, reserving some of the cooking water.
Add the pasta directly to the pan with the sauce and toss, pouring in one tablespoon of the reserved cooking water.
Add the oregano, and mix well.Here is our pasta with eggplant ready to serve!
Enjoy your meal!!
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