Pasta with eggplant sauce
6 servings
30 minutes
Pasta with eggplant sauce is an exquisite dish that brings Mediterranean notes to traditional European cuisine. Its history is rooted in Italy's gastronomic culture, where vegetable sauces are valued for their richness and harmony of flavors. The delicate eggplant sauce, made with aromatic tomatoes, sweet peppers, and spices, gives the pasta a velvety texture and rich flavor with subtle smoky hints. Garlic and fresh herbs add zest, while grated cheese completes the composition with a soft creamy accent. This dish is perfect for both a cozy dinner and a festive table setting due to its brightness and sophistication.
1
In a deep non-stick skillet, heat oil and sauté finely chopped onion, bell pepper, and diced eggplant, stirring constantly.
- Onion: 1 head
- Bell pepper: 2 pieces
- Eggplant: 1 piece
- Olive oil: 2 tablespoons
2
Add chopped tomatoes, 3-4 tbsp of water, salt and pepper, cover with a lid and simmer for 10 minutes. Add finely chopped herbs and garlic, mix, remove from heat and let sit covered for another 5 minutes.
- Tomatoes: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: 50 g
- Garlic: 2 cloves
3
Boil the pasta, drain it in a colander. Once the water drains, transfer to a pot, add 3-4 tablespoons of sauce and mix – now the pasta won't stick together even when cold. Serve on plates, top with sauce, and sprinkle with grated cheese.
- Pasta: 300 g
- Grated cheese: to taste
