Pasta con le Melanzane e Peperoncino

Pasta con le Melanzane e Peperoncino is a vibrant Italian dish that combines tender pasta with sautéed eggplant and a kick of chili pepper. This flavorful vegetarian supper is perfect for a cozy evening and showcases the rich flavors of Mediterranean cuisine.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Eggplant - 1 medium (about 250 grams)
• Garlic - 2 cloves, minced
• Red chili pepper - 1 small, finely chopped
• Extra virgin olive oil - 3 tablespoons
• Cherry tomatoes - 200 grams, halved
• Fresh basil leaves - a handful, torn
• Salt - to taste
• Black pepper - to taste
• Grated Parmesan cheese - for serving (optional)

Steps

1. 1. Begin by bringing a large pot of salted water to a boil for the pasta.
2. 2. While the water heats, wash and dice the eggplant into small cubes, then sprinkle with salt and let it sit for about 10 minutes to remove excess moisture.
3. 3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped chili pepper, sautéing for 1-2 minutes until fragrant.
4. 4. Rinse and dry the eggplant cubes, then add them to the skillet. Cook for about 5-7 minutes until they are golden brown and tender, stirring occasionally.
5. 5. Add the halved cherry tomatoes to the skillet and cook for another 5 minutes until they begin to soften. Season with salt and black pepper to taste.
6. 6. While the vegetables are cooking, add the pasta to the boiling water and cook according to package instructions until al dente.
7. 7. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and add it directly to the skillet with the vegetables.
8. 8. Toss everything together, adding a splash of the reserved pasta water if needed to create a light sauce. Stir in the torn basil leaves.
9. 9. Serve hot, drizzled with the remaining olive oil and topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 320 mg
• Cholesterol: 5 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from eggplant and tomatoes, promoting digestive health.
• Contains antioxidants from tomatoes and basil, supporting overall health.

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