Pasta con Melanzane e Aglio

Pasta con Melanzane e Aglio is a delightful Italian dish featuring tender eggplant sautéed with garlic, tossed with al dente pasta for a flavorful and satisfying meal. This dairy-free recipe is simple yet rich in taste, showcasing the best of Mediterranean ingredients.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Eggplant - 1 medium (about 250 grams)
• Garlic - 4 cloves
• Olive oil - 3 tablespoons
• Cherry tomatoes - 150 grams
• Fresh basil - a handful
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. 1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. 2. While the pasta cooks, wash and dice the eggplant into small cubes.
3. 3. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until it begins to soften.
4. 4. Mince the garlic and add it to the skillet with the eggplant. Cook for an additional 2-3 minutes until the garlic is fragrant but not browned.
5. 5. Halve the cherry tomatoes and add them to the skillet, cooking for another 3-4 minutes until they start to soften.
6. 6. Season the mixture with salt, black pepper, and red pepper flakes (if using).
7. 7. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
8. 8. Add the drained pasta to the skillet with the eggplant mixture, tossing well to combine. If needed, add a little reserved pasta water to create a light sauce.
9. 9. Tear fresh basil leaves and mix them in just before serving.
10. 10. Serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids digestion.
• Contains antioxidants from eggplant and tomatoes that support heart health.

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