Orecchiette with eggplant and tomato is a vegetarian first course, very tasty, fragrant, and light at the same time. It is prepared in a short time, allows you to use excess vegetables, creating a really simple dish, suitable for the whole family and can be enjoyed even cold.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz Fresh orecchiette
- 2 Eggplants
- 10.5 oz Tomatoes
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Basil
Preparation
1) Wash the eggplants and remove the stem. Cut them into cubes.
2) Heat a large non-stick pan and, when it is very hot, grill the eggplant cubes evenly without adding any seasoning (it will take a few minutes).
3) Transfer the grilled eggplant cubes to a plate and, in the meantime, brown a clove of garlic in its skin with some extra virgin olive oil in the same pan.
4) When the garlic starts to sizzle, add the washed and halved tomatoes and let them flavor for a few minutes over high heat, stirring often. Then, lower the heat and let the sauce reduce for five minutes before adding the eggplants. Stir, cover, and complete cooking for about ten minutes.
5) Meanwhile, bring the water for the orecchiette to a boil. Drain them al dente and combine them with the eggplant and tomato sauce, adding a handful of freshly chopped basil leaves. Keeping the flame low, stir all the ingredients and let the orecchiette absorb the flavors for a minute before turning off the heat. Serve them either hot or cold.
