Eggplant Pasta with Mozzarella Cheese
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Italian
Eggplant Pasta with Mozzarella Cheese
Description
Eggplant is cut into roughly 1.5 cm cubes and cooked in olive oil with garlic until tender. Meanwhile, a tomato sauce is prepared by simmering canned chopped tomatoes with crushed garlic, sugar, salt, and black pepper to reduce acidity and develop flavor. Fresh basil is incorporated both into the sauce during cooking and later as a garnish. Once the pasta is cooked al dente, it is combined with the eggplant and tomato sauce in the pan, then mozzarella cubes are stirred in gently to soften without fully melting.
This dish balances soft, juicy eggplant and creamy mozzarella with a bright tomato base and aromatic garlic and basil. It works well as a satisfying main course for lunch or dinner. The fresh ingredients and gentle cooking preserve texture and freshness.
Ingredients
- 1 eggplant small
- 250 g tomato chopped, canned
- 100 g mozzarella fresh, large ball
- 1 garlic clove
- 15 g basil fresh
- 140 g pasta dry
- 20 ml olive oil
- 10 g sugar
- salt
- black pepper
Instructions
- Place the tomatoes, crushed garlic (half a clove), sugar, salt and pepper together in a small saucepan. Cook to reduce acidity. When the tomato sauce is done, add half the finely chopped basil.
- Bring salted water to a boil, ass the pasta, cook until al dente.
- Cut the eggplant and mozzarella into cubes about 1.5cm (0.6 inch). Heat a little olive oil in a pan. Add the eggplant and the other half of finely chopped garlic. Add the tomato sauce and continue cooking until the eggplant softens, then add the pasta.
- Finally, add the mozzarella pieces and the rest of the fresh basil.
Notes
User Reviews
Overall Rating
4.9
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