The pasta with eggplants, capers, and olives is a rich and vegetarian main dish.
Economical and simple to make, this recipe will win over the whole family. And if you’re not vegetarian, you can enhance the dressing by adding anchovies.
With simple ingredients, you’ll create a dish with a surprising taste!
For more delicious recipes, check out the special:
Recipes with Eggplants
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz pasta
- 9 oz eggplants
- 1 clove garlic
- 4 cherry tomatoes
- 1.8 oz green olives (pitted)
- 0.5 oz capers
- to taste dried oregano
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pasta with eggplants, capers, and olives, wash and trim the eggplants, then cut them into cubes.
In a pan, pour a swirl of oil, the garlic clove, and some fresh chopped chili pepper to taste. Sauté over moderate heat.
Next, add the cherry tomatoes cut into quarters, continue to sauté; then add the eggplants and a few basil leaves. Continue cooking over low heat, adding a splash of water if needed.
Finally, add the capers and olives, continuing to cook over moderate heat for about 10 minutes. Finally, add dried oregano and salt.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente) drain and add it to the pan with the sauce.
Stir for a few minutes and serve. Enjoy your meal!
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