Pasta with eggplant, tomato and mozzarella

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Pasta with eggplant, tomato and mozzarella

Pasta with eggplant, tomato and mozzarella



Pasta with eggplant, tomato and mozzarella
Pasta with eggplant, tomato and mozzarella
Ingredients
Number of people
-
4
+

150 g of penne

2 medium sized eggplants

2 tomatoes

15 cl of tomato paste

250 g mozzarella cheese

1 onion

2 cloves of garlic

4 shallots (to taste)

1 tablespoon salt

5 cl olive oil

2 tablespoons of vinegar

1 tablespoon sugar

basil leaf



Preparation 
TOTAL TIME: 25 MIN
Preparation: 10 min
Cooking time: 15 min
Step 1
Cut the aubergines (preferably into cubes), drain them in a bowl with salt for 30 minutes.
Step 2
Fry the minced onion in olive oil, then the chopped garlic and shallots, then the aubergines.
Step 3
Add the diced tomatoes, tomato paste.
Step 4
At the end of cooking, finally add the vinegar, sugar, finely chopped basil and mozzarella.
Step 5
Let it return until the mozzarella melts slightly. Adjust the seasoning.
Step 6
Meanwhile, cook the pasta al dente.
Step 7
Mix the pasta with the vegetables, decorate with a few basil leaves.
I add my grain of salt





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