Pasta with eggplant sauce

Name: Pasta with eggplant sauce
Ingredients: 280 g pasta; 1 large eggplant (350 g); 30 ml olive oil; 2 garlic cloves; 200 ml tomato juice; 1/2 teaspoon salt for the sauce; 5 g fresh basil; 2000 ml water; 2 teaspoons salt for the pasta; 150 g mozzarella; 50 g parmesan

Pasta/Pizza - Pasta with eggplant sauce by Profira L. - Recipia

Pasta with eggplant sauce brings together browned cubes, tomato sauce and mozzarella that softens when you toss it all together while hot. The parmesan melts a little on contact, and the sauce stays thick enough to cling to the pasta; fresh basil keeps its green note. I choose a heavy, firm eggplant with no soft spots. Prep: 15 minutes. Cook: 41 minutes. Total: 56 minutes. Serves: 2. Approximately 950 kcal and 43 g protein per serving.

Ingredients

280 g pasta
1 large eggplant (350 g)
30 ml olive oil
2 garlic cloves
200 ml tomato juice
1/2 teaspoon salt for the sauce
5 g fresh basil
2000 ml water
2 teaspoons salt for the pasta
150 g mozzarella
50 g parmesan

Preparation

1. Wash the eggplant and cut it into small cubes. Chop the garlic. 2. Heat the olive oil in a frying pan and cook the garlic for 1 minute over medium heat. Add the eggplant and cook it for 10 minutes over high heat, until golden. 3. Pour in the tomato juice, add the salt for the sauce and the basil leaves. Let the sauce simmer gently for 10 minutes, until thickened. 4. Bring the water to a boil; this takes about 10 minutes. Add the salt for the pasta, then cook the pasta for 10 minutes or according to the package instructions. 5. Drain the mozzarella, rinse it and cut it into cubes. Grate the parmesan. 6. Drain the pasta and add it to the pan with the sauce. Add the mozzarella and stir gently. Sprinkle with parmesan and serve hot.

Notes

For a gluten-free version, use 280 g gluten-free pasta and cook it according to the package instructions. Regular pasta contains gluten, and mozzarella and parmesan are dairy products. Store the dish in a sealed container in the fridge for up to 3 days; the pasta absorbs the sauce as it sits. If you want to make it ahead, keep the sauce separate and cook the pasta just before serving. Choose an eggplant that is firm, heavy for its size and has smooth skin; soft spots can hide a past-its-prime interior. Very large ones sometimes have lots of seeds and a more bitter taste, so one that’s large but not oversized is a better choice. If the tomato juice is watery, leave the sauce over low heat for another 3-4 minutes, until it no longer runs freely off the spoon. Larger eggplant cubes need another 2 minutes in the pan, until tender. I serve the pasta with a simple green salad, without a heavy dressing.