Pasta with eggplant and sun-dried tomatoes

3 servings

20 minutes

Pasta with eggplant and sun-dried tomatoes is a vibrant representative of Italian cuisine, combining rich Mediterranean flavors. Eggplants sautéed in aromatic olive oil acquire a tender texture and rich taste, while sun-dried tomatoes add a slight tang and intense aroma. Fresh basil leaves give the dish a spicy freshness, while garlic and chili pepper add piquant notes. Penne rigate pasta perfectly absorbs the sauce, ensuring harmony of flavor in every bite. This dish is especially suitable for those who love rich, balanced, and aromatic combinations. Historically, pasta with eggplant is a popular dish in southern regions of Italy where eggplants are widely used in cooking. It is perfect for a cozy family dinner or a festive Italian-style lunch.

Energy value per serving

• Calories: 750.2
• Proteins: 17.2g
• Fats: 35.6g
• Carbohydrates: 89.2g

Ingredients

• Penne Rigate: 300 g
• Eggplants: 1 pc
• Cherry tomatoes: 15 pc
• Garlic: 3 clove
• Chili pepper: 0.5 pc
• Olive oil: 100 ml
• Basil leaves: 10 pc
• Sun-dried tomatoes: 5 pc

Cooking steps

1. Boil the pasta until al dente.

   Required ingredients:

   • Penne Rigate: 300 g

2. Slice 1 large eggplant into thin rounds, salt it, and let it sit for 20 minutes. Rinse off the salt, cut each round into 4 pieces. Fry in plenty of olive oil until golden.

   Required ingredients:

   • Eggplants: 1 piece
   • Olive oil: 100 ml

3. Add halved cherry tomatoes, thinly sliced garlic, chili pepper, sun-dried tomatoes, and basil leaves to the eggplants. Leave on medium heat for a couple of minutes. Add salt to taste.

   Required ingredients:

   • Cherry tomatoes: 15 pieces
   • Garlic: 3 cloves
   • Chili pepper: 0.5 piece
   • Sun-dried tomatoes: 5 piece
   • Basil leaves: 10 pieces

4. Mix the pasta with the sauce.

   Required ingredients:

   • Penne Rigate: 300 g