Today, a delicious first course that tastes of the beautiful season: pasta with eggplant and cherry tomatoes. Get ready to fill up on flavor; you will be amazed by its goodness and you can enjoy it either hot or warm. Why are you still standing there? Hurry to grab the ingredients and make it right away!

Other pasta dishes not to be missed:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

426.90 Kcal

calories per serving

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Energy 426.90 (Kcal)
Carbohydrates 84.35 (g) of which sugars 8.32 (g)
Proteins 13.96 (g)
Fat 5.93 (g) of which saturated 0.93 (g)of which unsaturated 0.94 (g)
Fibers 6.59 (g)
Sodium 336.93 (mg)

Indicative values for a portion of 12 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 Cherry Tomatoes

12.3 oz linguine
1 eggplant (large)
1 clove garlic
10.58 oz cherry tomatoes
chives (a few stalks)
extra virgin olive oil
salt
black pepper

Tools

1 Pan
1 Pot

Preparation of Pasta with Eggplant and Cherry Tomatoes

Trim the eggplant, wash it, pat it dry with paper towels, and cut it into cubes.
In a large pan (big enough to hold all the pasta) heat a couple of tablespoons of oil and sauté the finely chopped garlic. If you don’t like it, you can leave it whole and remove it at the end of cooking.
Let it sizzle for a few moments, then add the eggplant cubes and cook over medium heat for about ten minutes, stirring frequently. Salt and pepper to taste only at the end of cooking.
Meanwhile, wash the cherry tomatoes and cut them into quarters or halves if they are small.
When the eggplants are ready, remove them from the pan and set them aside.
In the same pan, add a tablespoon of oil and sauté the cherry tomatoes for about ten minutes over medium-low heat. Then salt them, pepper them, and flavor with some chives chopped with scissors.
Cook the pasta (I used linguine, but spaghetti or short pasta is also fine if you prefer) in plenty of salted boiling water. Drain al dente but without draining it too much and transfer it directly to the pan with the cherry tomatoes. Then finish with the eggplants.
Divide the pasta with eggplant and cherry tomatoes into individual plates, sprinkle with more black pepper and more chives and serve immediately. Enjoy! Paola
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