Pasta con Berenjenas

Pasta con Berenjenas is a delightful Spanish dish that combines tender pasta with caramelized eggplant and a rich tomato sauce, bringing forth a medley of flavors. This vegetarian dish is not only hearty but also celebrates the simplicity of fresh ingredients.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Eggplant (berenjena) - 1 medium, diced
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Canned diced tomatoes - 400 grams
• Red bell pepper - 1 small, diced
• Fresh basil - a handful, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - for serving

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until softened and golden brown.
3. Add the chopped onion and minced garlic to the skillet, cooking for an additional 3-4 minutes until the onion becomes translucent.
4. Stir in the diced red bell pepper and cook for another 3 minutes, allowing it to soften.
5. Pour in the canned diced tomatoes, season with salt and pepper, and let the mixture simmer for about 10 minutes until slightly thickened.
6. Add the cooked pasta to the skillet and toss everything together. Stir in the chopped basil and adjust seasoning if necessary.
7. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains beneficial antioxidants from tomatoes and eggplant.

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