Pasta con Salsa di Melanzane

Pasta con Salsa di Melanzane is a delightful Italian dish featuring al dente pasta coated in a rich and savory eggplant sauce. This Halal recipe combines fresh ingredients for a comforting and hearty meal that celebrates Mediterranean flavors.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Eggplant (melanzane) - 1 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Olive oil - 3 tablespoons
• Tomato puree - 200 grams
• Basil leaves - 10 grams, fresh, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Start by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente, then drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and diced eggplant to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the eggplant is soft and golden.
4. Stir in the tomato puree and chopped basil, and season with salt and black pepper to taste. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld.
5. Combine the cooked pasta with the eggplant sauce in the skillet, tossing to coat the pasta evenly. Cook for an additional 2 minutes to heat through.
6. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 7 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber from eggplant, promoting digestive health.
• Contains healthy fats from olive oil, which are beneficial for heart health.

Tags