Pasta with eggplant
4 servings
30 minutes
Pasta with eggplant is a culinary gem of Italian cuisine, originating from sunny Sicily, where eggplants are valued for their tender texture and rich flavor. This recipe combines the sweet tang of sun-dried tomatoes, the spiciness of capers and olives, as well as the aromatic notes of oregano and balsamic vinegar. The cooked penne pasta is enveloped in a juicy, rich sauce that harmoniously balances the softness of the eggplant with the crunchy hints of celery. The dish is perfect for a cozy family dinner or an elegant gathering. Due to its versatility, pasta with eggplant can be served as a standalone dish or paired with parmesan and fresh herbs for added flavor richness.
1
Cook the pasta in a large pot of lightly salted boiling water until al dente.
- Penne: 350 g
2
While the pasta is cooking, heat oil in a large pan over medium or high heat.
- Olive oil: 1 tablespoon
3
Add onion and celery and cook for 5 minutes, stirring occasionally, until they are soft.
- Onion: 1 head
- Celery stalk: 3 stems
4
Add the eggplant, cook until soft for 5 minutes, stirring to prevent sticking to the pan.
- Eggplant: 1 piece
5
Add garlic, tomatoes, olives, capers, oregano, balsamic vinegar, and sugar. Reduce the heat and cook for another 5-10 minutes.
- Garlic: 2 cloves
- Sun-dried tomatoes: 450 g
- Green olives: 80 g
- Capers: 40 g
- Dried oregano: 1 tablespoon
- Balsamic vinegar: 2 tablespoons
- Sugar: 1 tablespoon
6
Season with salt and pepper to taste. Mix with pasta and serve.
