Pasta Con Melanzane E Pomodoro – Pasta with Eggplant and Tomatoes

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 eggplant (s), 350 g
  • 2 tablespoon olive oil
  • 200 g mussel noodles
  • 1 can cherry tomato (s), 400 g
  • 1 small clove garlic
  • 2 tablespoon olives, black, pitted, cut into rings or small
  • some capers, optional
  • 4 parsley stalks, flat or 2 flat parsley stems and 2 basil stalks
  • 2 stalks basil
  • 100 g ricotta
  • 0.5 teaspoon ½ oregano, dried
  • 1 pinch (s) sugar
  • salt and pepper
  • some lemon zest, optional
Pasta Con Melanzane E Pomodoro – Pasta with Eggplant and Tomatoes
Pasta Con Melanzane E Pomodoro – Pasta with Eggplant and Tomatoes

Instructions

  1. Clean the aubergine and cut into 2 cm cubes. Spread on a baking sheet lined with baking paper, season with salt and pepper and mix with the olive oil.
  2. Roast in a preheated oven at 200 ° C top / bottom heat (180 ° C convection) on the middle rack for about 10 to 15 minutes until light brown.
  3. Cook the mussel noodles in lightly salted water until they are firm to the bite.
  4. Heat the cherry tomatoes with their juice in a wok or a large, non-stick pan. Peel off the garlic clove and press in. Season with salt, sugar, pepper and oregano and cover and simmer over a low heat for about 5 minutes. Then add the aubergine cubes and the olives and, if you like, the capers. Drain the mussel noodles and mix into the sauce while dripping wet.
  5. Pluck the parsley or basil leaves from the stems and chop them.
  6. Arrange the eggplant and tomato pasta on plates, distribute the ricotta in flakes on top and sprinkle with the chopped parsley or chopped basil as well as a little pepper and, if you like, some lemon zest.
  7. Fresh ciabatta goes well with it.

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