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Eggplant and Mozzarella Pasta

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4.6 of 10 votes
Here is a quick and easy recipe for Pasta with Eggplant and Mozzarella, inspired by the Italian recipe called pasta alla norma. 
Prep Time 10 minutes
Cook Time 30 minutes
Course Main course
Cuisine Italian
Servings 4
Calories 658 kcal

Ingredients
 
 

  • 400 g pasta e.g. rigatoni, spaghetti, penne
  • 2 eggplants
  • 800 g whole tomatoes
  • 250 g mozzarella cheese
  • 3 cloves of garlic
  • 1 tablespoon dried oregano
  • Coarse salt optional
  • Basil
  • Olive oil
  • Salt and pepper

Instructions
 

  • Start by draining the eggplants. To do this, wash and cut them into cubes. Place them in a bowl and add coarse salt. Let stand for 15-30 minutes. Then, run the eggplants under water and finally dry them with paper towels.
  • In a casserole or sauté pan, heat a drizzle of olive oil and add the eggplants. Sauté for 3 minutes. Add chopped garlic and oregano.
  • Then pour in the tomatoes and season with salt and pepper. Fry for 15-30 minutes over low heat.
  • Meanwhile, cook the pasta al dente as indicated on the package. Reserve 10 cl of pasta water taken at the end of cooking.
  • To finish, pour the pasta cooking water into the tomato sauce and then add half of the mozzarella that you cut coarsly before. Mix well so that it melts a little.
  • Serve the pasta with the eggplant sauce and the remaining mozzarella cheese omn top cut into pieces. Decorate with a few basil leaves.

Nutrition

Calories: 658kcalCarbohydrates: 99gProtein: 31gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 423mgPotassium: 1294mgFiber: 13gSugar: 17gVitamin A: 2163IUVitamin C: 33mgCalcium: 401mgIron: 3mg
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