Italian🍜 Noodles & pasta

Eggplant Pasta

Name: Eggplant Pasta
Total time: 40 min
Cuisine: Italian
Ingredients: ~3 tbsp Olive oil; 1 Red onion; 1 Eggplant; 3 Garlic cloves; 350 g Pasta (fettuccine); to taste Salt; to taste Black pepper; to taste Basil; to taste Oregano; 600 ml Tomato sauce; 200 ml Liquid cream; ~2 tbsp Fresh parsley

⏱ 40 min

Adapted from a video by Deli Cuisine

Ces pâtes aux aubergines sont incroyablemet savoureuses 🥰

Watch on YouTube

Ingredients

Olive oil~3 tbspest.
Red onion1
Eggplant1
Garlic cloves3
Pasta (fettuccine)350 g
Saltto taste
Black pepperto taste
Basilto taste
Oreganoto taste
Tomato sauce600 ml
Liquid cream200 ml
Fresh parsley~2 tbspest.

Steps

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1
Heat olive oil in a pan.
2
Slice the red onion into thin slices.
3
Cut the eggplant into small cubes.
4
Add the onions to the hot oil along with the chopped garlic, and cook until the onions become completely translucent, about 5 minutes.
5
Add the eggplant cubes and continue cooking, adding a little extra oil if needed.
6
Sauté the vegetables over medium-high heat until they begin to soften.
7
Cook the pasta in boiling water for 10 to 15 minutes.
8
Season the vegetables with salt, pepper, basil, and oregano.
9
Stir everything well to combine the spices throughout.
10
Add the tomato sauce, stir well, and continue cooking.
11
After about 5 minutes, add the liquid cream.
12
Lower the heat immediately after adding the tomato sauce. Let the sauce simmer for about 10 minutes while adding the chopped parsley.
13
When the pasta is cooked, add a ladleful of pasta water. Drain the pasta.
14
Gradually combine the pasta with the sauce, avoiding adding everything at once to maintain proper sauce consistency.
15
Mix the pasta thoroughly with the sauce and turn off the heat. Serve with grated Parmesan or mozzarella cheese if desired.

Eggplant Pasta

Ingredients

Steps

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