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Pasta with eggplants


Photo by Alessandra Zecchini©

Ingredients:

2 medium eggplants
rock salt
4 tbsp extra virgin olive oil
2 garlic cloves
1 chili pepper (optional)
2 cups Italian Tomato Passata
salt to taste
500 g pasta

serves 4-5

Cut two medium eggplants into cubes, place in a colander and add some rock salt. Let the eggplants sweat for 30 minutes, then rinse under cold running water. Set aside.
In a frying pan put three tablespoons of extra virgin olive oil and two peeled cloves of garlic, cut into halves. If you like it hot add the chili pepper too. Fry the garlic (and chili), then, before it becomes dark, add the eggplants. Fry the eggplants on low, when they become a little dry add two cups of Italian Tomato Passata. Cook until the eggplants are soft and the tomato sauce thick, add salt to taste, and one more tablespoon of olive oil. Use this sauce to dress pasta, here I used tortiglioni pasta.



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Comments

  1. RachanaJuly 1, 2010 at 10:37 AM

    The pasta with eggplants looks lovely! Yumm!

    ReplyDelete
  2. AlessandraJuly 1, 2010 at 11:30 PM

    Thank you Rachana :-)

    ReplyDelete
  3. DailyChefJuly 2, 2010 at 12:35 AM

    I like your new blog header!

    ReplyDelete
  4. UnknownJuly 2, 2010 at 3:51 AM

    Che buoni i tortiglioni!!!!!

    ReplyDelete
  5. FaithJuly 2, 2010 at 5:45 AM

    I love eggplant and they sound fantastic in this pasta dish!

    ReplyDelete
  6. KaterinaJuly 2, 2010 at 8:46 AM

    Ciao Alessandra. I have tasted a similar dish when I visited Pelermo a few years ago. Molto bello!

    ReplyDelete
  7. UnknownJuly 2, 2010 at 10:53 AM

    I love pasta! Your recipe looks delicious! I am going to have to give it a try.

    ReplyDelete
  8. JoJuly 2, 2010 at 8:25 PM

    Very nice, and easy, I think that even I could do this! (Maybe...)

    ReplyDelete
  9. yariJuly 8, 2010 at 3:55 AM

    I love this dish!!

    ReplyDelete

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