Pasta con le Melanzane e Formaggio

Pasta con le Melanzane e Formaggio is a delightful vegetarian dish that highlights the rich flavors of roasted eggplant and creamy cheese, making it a perfect comfort food. This Italian classic is both satisfying and simple to prepare, ideal for a cozy supper.

Pasta con le Melanzane e Formaggio
30 minutes
Difficulty: Medium
Italian
550 kcal

Ingredients

  • Pasta (penne or rigatoni) - 200 grams
  • Eggplant - 1 medium (about 250 grams)
  • Olive oil - 2 tablespoons
  • Garlic - 2 cloves, minced
  • Cherry tomatoes - 200 grams, halved
  • Fresh basil - 10 leaves, chopped
  • Mozzarella cheese - 100 grams, diced
  • Parmesan cheese - 50 grams, grated
  • Salt - to taste
  • Black pepper - to taste

Steps

  1. Preheat your oven to 200°C (400°F). Cut the eggplant into cubes, sprinkle with salt, and let it sit for 10 minutes to draw out moisture.
  2. Rinse the eggplant cubes under cold water and pat dry with a towel. Toss them in a bowl with 1 tablespoon of olive oil, then spread them on a baking sheet.
  3. Roast the eggplant in the preheated oven for 15-20 minutes until golden and tender, stirring halfway through.
  4. While the eggplant roasts, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  6. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Stir in the roasted eggplant and basil, and cook for an additional 2 minutes.
  7. Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together until well combined. Season with salt and black pepper to taste.
  8. Remove the skillet from heat and gently fold in the diced mozzarella cheese until slightly melted. Serve topped with grated Parmesan cheese.

Nutrition

  • Calories: 550
  • Protein: 20 g
  • Carbs: 75 g
  • Fiber: 7 g
  • Sugar: 6 g
  • Sodium: 350 mg
  • Cholesterol: 30 mg
  • Total Fat: 19 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 14 g
  • Water: 0.3 L

Health Benefits

  • Rich in vitamins and minerals from eggplant and tomatoes.
  • High in fiber, promoting digestive health.

Tags

ItalianVegetarianSupper