4.9 from 150 votes
Eggplant Pasta with Mozzarella Cheese
This eggplant pasta combines sautéed cubed eggplant with a reduced tomato sauce seasoned with garlic, basil, and sugar. Fresh mozzarella is added at the end for a creamy contrast. The pasta is cooked al dente and integrated into the sauce for a balanced texture and flavor profile with fresh herbs enhancing the dish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
Italian
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.
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