Pasta with Eggplant and Cheese
How do you prepare pasta with eggplant and cheese?
Sauté the shallot, then add cherry tomatoes and basil to make the sauce. Cook the eggplant slices separately and cut them into strips. Boil the pasta, drain it and mix it in the pan with the sauce and eggplant. Serve the dish hot, topped with plenty of salted ricotta or grated cheese.
This is a delicious, indulgent and flavorful recipe that can be prepared in 30 minutes maximum. It is light and healthy, because we will use grilled eggplant.
The screen will not turn off while you cook.
Servings: Serves 4
Ingredients
- 320 g dried short pasta
- 500 g eggplant
- 225 g salted ricotta or melting cheese
- 700 g cherry tomatoes
- 1 shallot
- 30 ml extra virgin olive oil
Instructions
Start by finely chopping the onion and sautéing it in a non-stick pan with the oil. Cut the eggplants into slices no thicker than 0.5 cm and cook them in another pan or on a grill. Cut the tomatoes into quarters and set aside.
When the onion is ready (translucent), add the cut tomatoes and a few basil leaves. Adjust the salt and cook over low heat for 15-20 minutes.
While the eggplants and sauce continue cooking, grate the ricotta or cheese and set aside.
Bring water to a boil in a large pot, salt it and cook the pasta for the time written on the package. Once the eggplants are cooked, cut them into strips and reserve some for the final decoration of the dish. Add the eggplants to the tomato sauce.
When the pasta is ready, drain it and add it to the pan with the sauce.
Mix well and let it sit for a couple of minutes so the flavors come together. Serve very hot and top with the ricotta or cheese.
Enjoy your meal!
Reviews
There are no reviews yet.
- 320 g dried short pasta
- 500 g eggplant
- 225 g salted ricotta or melting cheese
- 700 g cherry tomatoes
- 1 shallot
- 30 ml extra virgin olive oil