Pasta con le Melanzane e Salsa di Soia

Pasta con le Melanzane e Salsa di Soia is a delightful vegetarian dish that fuses traditional Italian pasta with the umami richness of soy sauce and the earthiness of eggplants. This unique combination delivers a savory experience that is both comforting and satisfying.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Eggplant - 200 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Soy sauce - 3 tablespoons
• Cherry tomatoes - 150 grams, halved
• Basil leaves - 10 grams, fresh, chopped
• Parmesan cheese - 30 grams, grated (optional)
• Salt - to taste
• Black pepper - to taste

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 small cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until golden and tender.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
4. Stir in the cherry tomatoes and cook for another 3-4 minutes until they start to soften.
5. Pour in the soy sauce and toss everything together, cooking for another 2 minutes. If the mixture seems dry, add a little reserved pasta water.
6. Add the cooked pasta to the skillet and toss to combine with the eggplant and sauce. Season with salt and black pepper to taste.
7. Remove from heat and stir in the fresh basil. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber from eggplants, aiding digestion.
• Contains healthy fats from olive oil, which can support heart health.

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