Pasta with minced meat and eggplant
4 servings
30 minutes
Pasta with minced meat and eggplants is a harmonious blend of heartiness and tenderness infused with Mediterranean aromas. Eggplants, with their soft texture and slight bitterness, make an ideal complement to the meat filling, creating a rich flavor. Tomatoes add a pleasant acidity, while basil brings a fresh, spicy note. The origins of this dish can be found in European cuisine, where pasta is not just food but a symbol of home comfort. It is perfect for family dinners or cozy evenings with a glass of red wine. Due to its simplicity in preparation and the availability of ingredients, this pasta becomes a versatile option for those who appreciate rich flavor combinations and want to bring some Italian charm into their kitchen.
1
First, wash and slice the eggplants, removing seeds if necessary. Place in a plate and sprinkle with salt. Leave for 15-20 minutes.
- Eggplants: 2 pieces
- Salt: to taste
2
Clean and chop the onion and garlic. Heat oil in a pan, sauté the onion, then add the minced meat. I usually use homemade, but recently I made it with turkey mince, which was also very tasty! Add garlic and sauté.
- Onion: 2 pieces
- Garlic: 2 cloves
- Vegetable oil: to taste
- Ground meat: 200 g
3
Wash the eggplants from salt and add to the minced meat. Fry, stirring. Then add diced tomatoes, salt, tomato sauce, pepper, and spices (I usually use Provencal herbs) and simmer for a few minutes.
- Eggplants: 2 pieces
- Tomatoes: 3 pieces
- Salt: to taste
- Tomato sauce: to taste
- Spices: to taste
4
Meanwhile, boil the pasta according to the instructions and drain the water. Mix the pasta with the sauce, sprinkle with chopped basil, and you can add grated cheese.
- Pasta: 200 g
- Basil: 1 bunch