Pasta with eggplants, cherry tomatoes and garlic

Pasta with eggplants, cherry tomatoes and garlic


Pasta with eggplants, cherry tomatoes and garlic

Difficulty: Intermediate Preparation time 20 min Cooking time 30 min Total time: 50 mins Portions: 2



Off On

  1. Add a lot of water in a pot and let it boil.

  2. Add the cut eggplants in a colander bowl, season them with salt and let them aside for 10-15 minutes.

  3. Add olive oil in a frying pan, let it heat well and sautée the eggplants for 10 minutes, on high heat.

  4. Add the garlic and sautée it slightly for a few seconds.

  5. Spice with oregano and chili flakes.

  6. Next, add the tomato sauce, heat it and add the cherry tomatoes.

  7. Add hot water, just enough to not completely cover them.

  8. Let it boil and lower the heat, on low to medium, cover lid and cook for 12 minutes.

  9. Meanwhile, boil the pasta.

  10. Once the sauce is ready, add basil, vinegar and adjust to your tastes with salt and pepper.

  11. When the pasta is boiled, add it in the sauce, mix and add a bit of its liquor, if necessary. This will help for the sauce to become mushy, since we don’t have any cheese.

  12. Serve in a deep plate with basil leaves, pepper and raw olive oil!

Keywords: pasta, eggplant, cherry tomatoes, garlic