This dish of pasta with eggplant and tomato sauce is for all eggplant lovers out there. It adds a lovely texture and bite to the pasta, and makes the dish a lot healthier, of course. If you are in a hurry to whip up dinner, just dice up all of the eggplant and cook them in the tomato sauce itself. That will save you a whole lot of time.
Ingredients:
- Eggplant: 3, small
- Oil: 5 tbsp + 3 tbsp
- Classic tomato sauce: 300g
- Spaghetti: 400g
- Gouda cheese: 150g, grated
- Salt: to taste
- Ground blackpepper: to taste
- Basil: a handful, finely chopped
- English parsley: a handful, finely chopped
Method:
- Slice half the eggplants thinly and dice the other half. Place them in a colander and sprinkle plenty of salt in between each layer. Place colander over a plate and leave to stand for 30min.
- Rinse eggplants thoroughly under running water. Pat dry on a kitchen paper.
- Heat 5 tbsp oil in a large pan. Fry sliced eggplants for 5min till browned, turning once. Remove and set aside.
- Heat 3 tbsp oil in pan. Fry diced eggplants till softened. Add tomato sauce into pan and bring to boil. Then simmer 5min.
- In the meantime, cook spaghetti in a separate saucepan till al dente.
- Stir 3/4 portion of Gouda cheese, salt and blackpepper into tomato sauce. Stir till cheese melts.
- Drain the pasta and stir into sauce, tossing well to coat.
- Garnish with basil, parsley and remaining Gouda cheese.
- Top with sliced eggplant to serve.
Trick:
- I also cooked a portion of farfalle and topped it with the eggplant tomato sauce instead of mixing the pasta into the sauce, just for the fun of serving this dish in a different and fun way.
Serving:
3 persons
