Pasta con le Melanzane e Salsa di Pomodoro

Pasta con le Melanzane e Salsa di Pomodoro is a delicious and comforting Italian dish that combines tender pasta with roasted eggplant and a rich tomato sauce. It is a vibrant, vegetarian meal that captures the essence of Mediterranean flavors.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Eggplant (aubergine) - 1 medium, diced
• Olive oil - 4 tablespoons
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 400 grams
• Fresh basil - 10 leaves, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the diced eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, until golden and tender.
3. While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Add the canned diced tomatoes to the skillet, along with the roasted eggplant. Stir in the chopped basil, salt, and black pepper. Simmer for 5-7 minutes to let the flavors meld.
6. Add the cooked pasta to the skillet along with some reserved pasta water to help combine the sauce. Toss everything together until the pasta is well coated.
7. Serve hot, garnished with additional basil and grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and eggplant which may promote heart health.
• High in fiber, supporting digestive health and helping to maintain a healthy weight.

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