Pasta con le Melanzane

Pasta con le Melanzane is a delightful vegan dish that showcases the rich flavors of sautéed eggplant combined with al dente pasta. This dish is a celebration of simple ingredients, creating a comforting and satisfying meal that transports you straight to Italy.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Eggplant (cubed) - 200 grams
• Garlic (minced) - 3 cloves
• Olive oil - 3 tablespoons
• Cherry tomatoes (halved) - 150 grams
• Fresh basil leaves - 10 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red pepper flakes (optional) - 1/4 teaspoon
• Nutritional yeast (for a cheesy flavor) - 2 tablespoons

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Add the cubed eggplant and sauté for about 5-7 minutes until it starts to soften.
3. Add the minced garlic to the skillet and sauté for an additional minute until fragrant. Stir in the cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for another 5 minutes until the tomatoes are softened.
4. Combine the cooked pasta with the eggplant and tomato mixture in the skillet. Toss well to combine, adding a little reserved pasta water if the mixture seems dry.
5. Remove from heat and stir in the fresh basil and nutritional yeast. Adjust seasoning to taste.
6. Serve hot, garnished with additional basil leaves if desired.

Nutrition

• Calories: 410
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and eggplant, which support heart health.
• High in fiber, promoting digestive health and keeping you full longer.

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