Pasta with Aubergines

13 Reviews
92% would make this recipe again

Pasta with sautéed eggplants and a tomato sauce.

This recipe is at its best if made with «mozzarella di bufala», a fresh soft cheese made from the milk of the black water buffalo. It can be found in the Italian markets.

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Ingredients

??? aubergines / eggplants, small size, diced into 1 cm pieces ???
??? red onions, coarsely chopped ???
??? garlic, crushed ???
??? dried chili peppers, minced ???
??? olive oil ???
??? canned tomatoes (diced) ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? pipe rigate, shells, or other short cut pasta ???
??? pasta cooking water ???
??? Parmesan cheese, grated ???
??? bocconcini / fresh mozzarella, "bufala" type, if available ???
??? dried oregano ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the vegetables : Cut the aubergines into 1 cm thick pieces; coarsely chop the onion; crush the garlic and mince the chili pepper.
  2. Heat half of the olive oil in a saucepan, over medium heat. Add the onion and sauté 5 min until it becomes lightly golden-coloured. Add the garlic and chili pepper then sauté for 1 min, with stirring. Add the tomatoes, season with salt, then lower the heat and cook until a sauce consistency is obtained, about 10 min.
  3. While the tomato sauce cooks, heat the remaining oil in another large pan over medium-high heat. Add the diced aubergines, without crowding the pan (you may need to work in batches). Season with salt and pepper, then cook until the aubergines are golden-coloured, about 5 min. Transfer the cooked aubergines to the sauce pan, then keep it warm over very low heat.
  4. Meanwhile, cook the pasta in a large pot of salted boiling water. When the pasta is almost done, set aside enough cooking water to dilute the sauce a bit. Drain the pasta, then put it back into the pasta cooking pot. Add the sauce and toss well. Stir in the grated parmesan cheese and diced mozzarella.
  5. Sprinkle with oregano, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (510 g)

Amount

% Daily Value

Calories

550

Fat

20 g

31 %

Saturated 7.4 g
+ Trans 0.3 g

38 %

Cholesterol

20 mg

Sodium

480 mg

20 %

Carbohydrate

74 g

25 %

Fibre

8 g

30 %

Sugars

8 g

Net Carbs

66 g

Protein

20 g

Vitamin A

44 %

Vitamin C

41 %

Calcium

20 %

Iron

21 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin E
Good source of  :
Calcium, Copper, Folacin, Iron, Niacin, Vitamin B6, Vitamin C, Vitamin K, Zinc
Source of  :
Pantothenic Acid, Vitamin B1, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 2
Meat and Alternatives 1
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

13 Reviews (12 with rating only) 92% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Original recipe calls for 80g of mozzarella cheese. This seemed like too much cheese - about 50g is sufficient. Otherwise, a good mix of chili spice and cheese.

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