Today, pasta with peppers and eggplant. Just the ingredients make me hungry. And then when I think that mozzarella is added at the end, which melts with the heat of the pasta and starts to string… well, I get even hungrier. I highly recommend you try it! It’s a recipe I improvised one day when I didn’t know what to prepare for lunch, and as often happens in these cases, it turned out better than many others. A very simple, good, healthy first course rich in vitamins. I’m sure you’ll like it.
Other vegetable pasta dishes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Pasta with Peppers and Eggplant
Of course, the amount of vegetables can be increased or decreased as desired according to personal taste. If you’re always on the go, you might also consider preparing a large amount of sauce and using it to dress the pasta twice.
- 11 oz mezze maniche rigate
- 10.5 oz red and yellow peppers (weight after cleaning)
- 7 oz eggplant (weight after cleaning)
- 1 red onion (small)
- Some leaves basil
- 7 oz mozzarella
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Pot
Preparation of Pasta with Peppers and Eggplant
Wash the eggplant, pat it dry with kitchen paper, and cut it first into slices and then into cubes.
Peel the onion and chop it finely.
Clean the peppers by removing the stem, all seeds, and inner white filaments. Then wash, dry, and cut them into small pieces.
Cut the mozzarella into small pieces. If it’s very soft, let it drain in a colander until ready to use.
In a large pan, heat a few tablespoons of oil and fry the onion. Let it sizzle for a moment, then add the peppers and eggplant.
Cook the vegetables over medium heat for about ten minutes, stirring often: when done, they should be tender but still crunchy. If necessary, add a few tablespoons of pasta cooking water or some hot vegetable broth to soften the sauce.
Meanwhile, cook the pasta in plenty of salted boiling water; drain it al dente without draining it too much and transfer it directly to the pan with the sauce.
Finally, season with a few torn basil leaves, add the mozzarella cubes, and quickly mix to combine all the ingredients.
Serve the pasta with peppers and eggplant on individual plates and serve immediately. Enjoy! Paola
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