Pasta de Berinjela

Pasta de Berinjela is a flavorful Brazilian vegetarian dish featuring eggplant cooked with garlic and tomatoes, served over pasta. This comforting meal is both hearty and healthy, perfect for a delightful lunch.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Eggplant - 1 medium (about 300 grams)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 small, diced
• Tomato - 1 large, diced
• Red bell pepper - 1/2, diced
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, cut the eggplant into small cubes and sprinkle with salt. Let it sit for about 10 minutes to release excess moisture.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Rinse the salted eggplant under cold water and pat dry. Add the eggplant to the skillet and sauté for about 5-7 minutes until it begins to soften.
6. Stir in the diced tomato and red bell pepper, cooking for another 5 minutes until the vegetables are tender.
7. Season the mixture with salt and black pepper to taste. Add the chopped fresh basil and mix well.
8. Combine the cooked pasta with the vegetable mixture, tossing to coat evenly.
9. Serve hot, optionally topped with grated Parmesan cheese.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant and tomatoes, which may help reduce inflammation.

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