Pasta with tomatoes and eggplant

4 servings

20 minutes

Pasta with tomatoes and eggplant is a true embodiment of Mediterranean culinary simplicity and rich flavors. This recipe, originating from the southern regions of Europe, combines the delicate texture of farfalle pasta, the sweetness of ripe tomatoes, and the rich taste of sautéed eggplant. Light notes of garlic and capers add a touch of spiciness, while olive oil binds the ingredients into a harmonious whole. The dish is delightful in its balance of flavors and can serve as both a light dinner and an exquisite treat for guests. It pairs perfectly with a glass of white wine and fresh bread, creating an atmosphere of a warm Italian evening.

Energy value per serving

• Calories: 495.3
• Proteins: 12.7g
• Fats: 11.6g
• Carbohydrates: 84g

Ingredients

• Farfalle pasta (butterflies): 400 g
• Olive oil: 2 tbsp
• Eggplants: 1 pc
• Garlic: 2 clove
• Sugar: pinch
• Tomatoes: 8 pc
• Capers: 2 tbsp
• Chopped parsley: 0.3 glass

Cooking steps

1. Bring salted water to a boil. Add pasta and cook according to package instructions.

   Required ingredients:

   • Farfalle pasta (butterflies): 400 g
   • Sugar:  pinch

2. Meanwhile, heat oil in a pan and sauté the eggplant for 5 minutes. Add spices, garlic, sugar, and sauté for another 2 minutes until the garlic is soft.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Eggplants: 1 piece
   • Garlic: 2 cloves
   • Sugar:  pinch

3. Drain the water from the pasta, add tomatoes, capers, eggplant with garlic to the pasta and mix well. Add spices to taste.

   Required ingredients:

   • Tomatoes: 8 pieces
   • Capers: 2 tablespoons
   • Eggplants: 1 piece
   • Garlic: 2 cloves
   • Sugar:  pinch
   • Chopped parsley: 0.3 glass