Pasta con Melanzane

Pasta con Melanzane is a delightful Italian breakfast dish featuring tender pasta tossed with roasted eggplant and a fragrant tomato sauce. This dairy-free recipe offers a wholesome start to the day, packed with flavor and nutrients.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Eggplant (melanzane) - 200 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - optional, to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the diced eggplant on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Roast in the oven for 20 minutes or until soft and golden.
3. While the eggplant is roasting, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
4. 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.
5. Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes until they start to soften and release their juices.
6. Stir in the roasted eggplant and cooked pasta, mixing well to combine all ingredients. Season with salt, black pepper, and red pepper flakes if desired.
7. Remove from heat and stir in the chopped fresh basil before serving.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 57 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes that may help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

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