An amazing and uncomplicated dish - pasta with eggplants, onions and tomatoes - an excellent dish for a light dinner. How to cook them, read the step-by-step recipe with a photo. Video recipe.
Pasta itself tastes like dough, but the taste of the finished dish is determined by the sauce with which the pasta is served to the table. A hearty tasty dish that can be prepared in just half an hour - pasta with eggplant, onion and tomatoes. This is a simple and delicious dish that diversifies the daily menu. The main and basic rule of the recipe is the use of pasta made from durum wheat. The shape of pasta can be very different: bows, shells, obliquely cut short tubes and other curly pasta.
This recipe applies to lean and vegetarian cuisine. However, in addition to eggplants and tomatoes, the dish can be supplemented with slices of bacon or chicken fillet, and fresh tomatoes can be replaced with canned tomatoes in their own juice. You will get an equally tasty treat. And when serving, it is very tasty to add a raw egg and mix everything at once.
See also how to make stuffed pasta with meat and sauce.
- Caloric content per 100 g - 224 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Eggplant - 1 pc.
- Ground black pepper - a pinch
- Pasta - 100 g
- Vegetable oil - for frying
- Onions - 1 pc.
- Salt - 0.5 tsp or to taste
- Tomatoes - 1 pc.
Step by step cooking pasta with eggplant, onion and tomatoes, recipe with photo:
1. Wash and dry the eggplants with a paper towel. Cut them into bars or cubes. If you are using ripe eggplants, sprinkle them with salt and leave for half an hour to leave the bitterness. Rinse droplets of moisture that appear on the surface of the vegetable under running water and dry with a paper towel. If you use young vegetables, then you do not need to do such actions, because milk eggplants are not bitter.
2. Heat vegetable oil in a skillet and add eggplant. Fry them over medium heat until golden brown. Eggplants are very fond of vegetable oil and actively absorb it like a sponge. To help them absorb less fat, cook them in a non-stick skillet that does not require a lot of oil, and the food does not stick.
3. Peel the onions, wash, chop in half rings and fry in another pan in vegetable oil until transparent.
4. Combine fried eggplant and sautéed onion in one skillet.
5. Season them with salt and black pepper and stir.
6. Wash the tomatoes, cut into cubes and add to the pan to the vegetables.
7. Stir and sauté vegetables over medium heat for 5 minutes.
8. Dip the pasta in boiling salted water, stir and boil. Reduce heat to low setting and cook pasta until tender. Cooking times are indicated on the manufacturer's packaging.
9. Tilt the boiled pasta into a colander to drain excess moisture and send them to the pan with vegetables. Toss the pasta with eggplant, onion and tomato. Fry food for 1 minute and serve immediately after cooking. If you wish, you can sprinkle the pasta with cheese shavings.
See also a video recipe on how to cook baked eggplant pasta. Julia Vysotskaya's recipe.
