The most famous work of the composer Vincenzo Bellini, a native of Sicily, is the opera Norma, which was staged at Milan's La Scala theater in 1831. Another contribution of Sicily to Italian culture is eggplant dishes (which is at least worth it), and it is not surprising that the most famous of them - alla norma - was named after Bellini's opera. However, today's eggplant pasta recipe is not an exact presentation of the Sicilian classic, but rather a dish based on motives: for example, when preparing pasta alla norma, ricotta salad cheese is used, but I took the usual one, but this did not make my pasta with eggplant less tasty .
Pasta with eggplant
Low
30 minutes
Ingredients
200 g short pasta
2 eggplant
2 garlic cloves
1 bulb
400 tomatoes in own juice
800 ripe tomatoes
50 g ricotta cheese
3 tbsp olive oil
1 tbsp butter
1 tsp dried oregano
Peel the eggplants, cut them into large cubes, sprinkle with salt and transfer to a colander for 10 minutes. In a large frying pan, heat the olive oil, add the garlic cloves crushed with a knife, fry until golden, remove and discard: they have already given up their flavor to the oil. Shake off excess salt from eggplants and fry them in oil on all sides until golden brown then transfer to a separate bowl.
Add a spoonful of butter to the pan, where there is a little oil left after frying the eggplant, and fry the finely chopped onion until transparent (if you want a little more spicy sauce, along with onions, you can fry a little dried chili). Add tomatoes in their own juice or tomatoes, peeled and medium-sized, season with oregano and simmer over medium heat, stirring occasionally and breaking up the pieces of tomatoes with a spatula until you have thick sauce. Reduce the heat to low, add the eggplant and cover the pan with a lid.
Spaghetti with eggplant and tomatoes perfect recipe for vegetarians who prefer Italian dishes. In Italy, not a single festive feast is complete without eggplants and tomatoes: vegetables are baked, fried or stewed with spices, pizza, soups, pasta, a variety of hot or cold snacks, salads, etc.
Fried eggplant with tomatoes
The eggplant and tomato spaghetti recipe is sure to please lazy vegetarians, as it is very easy to prepare and very simple. And as a bonus, if the dish is cooked in season (late August - early September), pasta will cost mere pennies.
The recipe calls for cheese (ricotta) – in fasting or for vegans, you can come up with a substitute for soy tofu. Or remove it altogether.
Eggplant should be fried in olive oil until light golden brown. If you want more Lenten dish, then prepare the vegetables baked in the oven in advance. It remains only to put them out for a few minutes under the lid and then mix with spaghetti.
If you have a desire to cook a truly healthy pasta - pay attention to raw food with dressing based on avocado and garlic!
Ingredients
So, we need:
- 2 large eggplants
- 500 gr. fresh tomatoes
- 1 small bunch fresh basil
- 1 small onion
- 3-4 garlic cloves
- 1 pack of spaghetti or other pasta durum varieties wheat (1 pack - 400 gr)
- 1 tsp Sahara
- 2 tbsp. l. wine vinegar
- vegetable oil
- salt, black ground pepper taste
- soft ricotta cheese optional
Italian Spaghetti with Eggplant and Tomatoes
Wash eggplant, cut into cubes. Finely chop onion and garlic.
Pour boiling water over the tomatoes, remove the skin. Grate on a coarse grater to get a thick "slurry". You can beat with a blender until smooth. If you have canned tomatoes in their own juice, you can simply mash the vegetables with a fork.
Saute onion and garlic in olive oil or other vegetable oil for 1-2 minutes. Add eggplant, cook 3-4 more minutes, until vegetables are browned. Pour over cooked eggplant tomato puree. Cover with a lid and simmer for 10-15 minutes.
Now you can add the basil leaves, sugar, salt and vinegar. And boil for a few more minutes until the vinegar is completely evaporated.
While the vegetables are languishing under the lid, you need to boil the spaghetti. Read the instructions for cooking pasta on the package.
Eggplants with tomatoes fried and then stewed will turn out very fragrant and juicy. This is a great dressing for spaghetti.
It remains only to mix the pasta with vegetables and decorate the dish with slices of cheese.
Bon appetit!
Anyone who loves blue ones should pay attention to this simple recipe and be sure to cook this delicious dish for a hearty and enjoyable lunch or dinner. Moreover, eggplant pasta is made extremely easily, quickly and does not require any special culinary skills. It is very convenient that we immediately prepare full meal, which, without any accompaniment, is ready to serve. Despite the fact that our pasta is not with meat, but with vegetables, the dish turns out to be appetizing, tasty, satisfying and nutritious. As pasta, you can choose the ones you like the most.
Ingredients:
- 250 - 300 gr penne pasta
- 2 medium eggplant
- 1 large onion
- 1 bell pepper
- 2 ripe tomatoes
- salt, spices, seasonings to taste
- vegetable oil for frying
- 75 - 100 gr hard cheese
Cooking method
We put the pasta to boil (it is best to choose from durum wheat) according to the instructions on the package, making sure that they are not digested. In parallel with this, fry the eggplants cut into small slices in a deep frying pan for 7-10 minutes along with chopped carrots, chopped onions and bell pepper. We cut the tomatoes into two parts and rub on a grater, discard the skin, and attach the pulp to the vegetables. Salt, pepper, add seasonings and simmer for about 5 minutes.
We drain the water from the finished pasta and spread them to the eggplants, if necessary, add a little liquid in which the pasta was cooked. Mix everything and lightly fry in a pan. In hot form, lay out on plates and sprinkle with grated cheese on a fine grater. If desired, you can use any greens. Bon appetit.
- 2 medium-sized eggplants (I had small ones and I took more);
- 400 gr. spaghetti (or other pasta);
- 500 gr. passata from tomato;
- green basil to taste (I have 12 leaves);
- 2 cloves of garlic;
- 60 gr. grated cheese;
- olive oil as needed;
- vegetable oil for frying;
- salt and pepper to taste.
Pasta with Eggplant and Tomatoes
For cooking, young eggplants that do not yet have seeds are best suited.
Wash the eggplant, peel and cut into circles or slices in length. You can cut the main part into circles, and then several long slices to decorate the finished dish.
Put the chopped circles in a colander, salt and mix. I put a plate on top and put a small weight on it so that the liquid came out better. Let it drain for an hour. Thus, we will get rid of the bitterness in eggplant.
Then rinse under cold water, dry thoroughly with paper towels and fry in hot vegetable oil.
Remove the fried eggplant slices on paper towels to remove excess oil.
In a separate saucepan or saucepan, heat 4 tablespoons of olive oil and fry two peeled garlic cloves. Then add to them the finished trade wind or fresh tomatoes and half the basil leaves.
Simmer until the sauce thickens to the desired consistency.
After that, if fresh tomatoes or canned ones were used, but whole, then we grind them through a sieve. If necessary, again put on fire to thicken. Salt and pepper to taste.
Then turn off the fire and add the remaining basil leaves.
In boiling water, boil pasta (I have spaghetti) at the rate of 1 liter of salted water per 100 g. pastes. Boil until al dente and then drain.
Put the pasta on the pan with tomato sauce, which was put on fire again and mix the pasta with the sauce.
Today's agenda is pasta with eggplant and tomatoes. I love to cook pasta, usually with vegetable sauce, but this recipe is not quite usual for me. Firstly, it has eggplant in it, and it gives a special taste to the dish. You can also use sausage here, preferably boiled-smoked, but even without it, pasta with eggplant and tomatoes turns out very tasty. Another unusual thing is how quickly this dish is prepared - it takes about twenty minutes to make the sauce.
Now, while the vegetables are still tasty and cheap, have time to try. And to be honest, I froze a lot of eggplant cubes, so I will cook in the winter. In general, pasta with vegetables is a very good autumn combination, and I offer you a simple recipe with a photo on how to cook a pretty gourmet, but quick dish.
“Everything you see, I owe to spaghetti!”
Sophia Loren
Cooking pasta with eggplant and tomatoes
Products:
- Any pasta, preferably high quality, but I used ordinary pasta, and it was still delicious - by eye, but about 250 grams
- good boiled-smoked sausage - about 100 gr., but you can do without it (I have a small piece)
- not very large eggplant - 1 pc,
- onion - 1 pc,
- garlic - 4 cloves (or to taste)
- tomato - 2 pcs.,
- bell pepper - a piece (half or less, it should not be strongly felt),
- salt, pepper, basil, lemon juice
Pasta with vegetables - a simple recipe with a photo
- Finely chop the onion, send to fry in a pan.
2. Finely chop the garlic or squeeze it through a garlic press (I cut it out of habit). Send it to the pan, too, until golden brown. Then add finely chopped sausage (if any).
3. At this time, prepare the tomatoes - you can pour over boiling water and remove the skins, but I do with them. Finely chop and add to the onion and garlic in the pan.
4. Cut the pepper into cubes, add to the vegetables.
5. Cut the eggplant. For some reason (by inertia) I removed the skin from them, although this should not be done. I'm used to cutting everything into pasta finely, but some recommend that eggplants can be larger.
6. Add the eggplant to the vegetables in the pan. Salt, pepper, add basil or seasoning to taste. And let it fry a little at a low temperature.
7. At this time or a little earlier, put the pasta to boil - boil in plenty of water for a couple of minutes less than it is written in the instructions. Then scoop up a ladle of water in which the pasta was cooked, and pour over the vegetables, add the pasta there.
