Pasta con Melanzane e Pomodoro

Pasta con Melanzane e Pomodoro is a delightful Kosher Italian breakfast dish featuring tender pasta tossed with sautéed eggplant and a fresh tomato sauce. This comforting meal is perfect for starting your day with a burst of flavor and nutrition.

Ingredients

• Pasta (spaghetti or penne) - 160g
• Eggplant (melanzane) - 1 medium, diced
• Fresh tomatoes - 400g, chopped
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Fresh basil - 10g, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, for serving) - 20g, grated

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes, or until golden brown and tender.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
4. Stir in the chopped fresh tomatoes and season with salt and black pepper. Cook for about 10 minutes, allowing the sauce to reduce and thicken.
5. Once the sauce is ready, add the cooked pasta to the skillet and toss to combine. Cook for an additional 2-3 minutes to heat through.
6. Remove from heat and stir in the chopped fresh basil. Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Eggplant is rich in antioxidants, which can help reduce the risk of chronic diseases.
• Tomatoes are high in vitamins C and K and can support heart health.

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