Eggplant in Tomato Sauce : A Perfect Pairing for Pasta

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Eggplant in Tomato Sauce : A Perfect Pairing for Pasta Learn More

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[{"selector":"#anim-a8689b48-91a9-4deb-a539-05fe93e9b560","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5866ff5d-71c4-4206-90c8-c53bd75d561b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1d2c912f-1875-4417-b2fb-b81ec180a3e6","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Fall in love with our Pasta Alla Norma recipe. Tender pasta, roasted eggplant in a flavorful tomato sauce come together in this delicious and comforting meatless meal. Learn More

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[{"selector":"#anim-2d7aca68-3a73-456f-a712-cdbf0a3e6b9d","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-afae357b-7648-409d-b39c-99f49df712eb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-776a6f40-aec6-42e3-b3b6-ac77f8874180","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – Eggplants – Canned tomatoes – Whole wheat pasta – Onion – Garlic – Oregano – Red pepper flakes – Ricotta salata – Basil – Olive oil Ingredients Full Ingredients

Slice eggplant. Place on a rack over a baking sheet. Sprinkle both sides with salt. Let it sweat for 30 minutes, then wipe off the liquid with paper towels.

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Preheat oven. Line two baking sheets with parchment paper. Brush the eggplant with olive oil on both sides and lay them on the sheets.

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Bake until soft and caramelized. You may flip the eggplant halfway if you want, but it's not absolutely necessary

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Heat olive oil in a sauté pan or Dutch oven on medium high heat. Add onion and cook until it barely starts to brown.

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Add garlic, oregano and red pepper flakes and cook another minute

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Add tomatoes to the pan, stir and cook, uncovered

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Once the eggplant is ready, transfer it to a cutting board and cut into bite size pieces

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Add eggplant to the sauce and keep warm.

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Cook pasta according to package directions for al dente. Drain.

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Serve the eggplant sauce over the pasta. Top with grated cheese and basil or parsley.

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Farfalle pasta with mushrooms and spinach

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Slice eggplant. Place on a rack over a baking sheet. Sprinkle both sides with salt. Let it sweat for 30 minutes, then wipe off the liquid with paper towels.

1

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Cuisine With Me

Preheat oven. Line two baking sheets with parchment paper. Brush the eggplant with olive oil on both sides and lay them on the sheets.

2

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Cuisine With Me

Bake until soft and caramelized. You may flip the eggplant halfway if you want, but it's not absolutely necessary

3

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Cuisine With Me

Heat olive oil in a sauté pan or Dutch oven on medium high heat. Add onion and cook until it barely starts to brown.

4

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Cuisine With Me

Add garlic, oregano and red pepper flakes and cook another minute

5

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Cuisine With Me

Add tomatoes to the pan, stir and cook, uncovered

6

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Cuisine With Me

Once the eggplant is ready, transfer it to a cutting board and cut into bite size pieces

7

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Cuisine With Me

Add eggplant to the sauce and keep warm.

8

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Cuisine With Me

Cook pasta according to package directions for al dente. Drain.

9

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Cuisine With Me

Serve the eggplant sauce over the pasta. Top with grated cheese and basil or parsley.

10

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Farfalle pasta with mushrooms and spinach

Pasta primavera with shrimp

Eggplant involtini

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me