Pasta with Dried Tomatoes, Eggplant and Capers
Pasta with dried tomatoes, eggplant and capers is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g rigatoni
- Salad
- 1 eggplant
- 2 Garlic cloves
- 150 g dried tomatoes (in oil)
- 4 tbsp olive oil
- pepper (ground)
- 1 tbsp freshly chopped oregano
- 2 tbsp capers
- freshly grated Parmesan
- oregano (for garnish)
Instructions
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1.
Cook the pasta in salted water until al dente, then drain. Wash and halve the eggplant lengthwise; slice into rounds. Salt the slices and let them sit in water for about 10 minutes to draw out bitterness, then pat dry. Peel and finely dice the garlic cloves. Slice the dried tomatoes into strips. Grill the eggplant slices in 2 tbsp hot oil in a grill pan for 1-2 minutes on each side, seasoning with salt and pepper.
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2.
Sauté the garlic with the tomato strips and capers in the remaining oil for 2‑3 minutes, then sprinkle with oregano. Toss the cooked pasta with a splash of pasta water and the grilled eggplant, seasoning to taste with salt and pepper.
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3.
Serve the dish plated on individual plates, sprinkled with grated Parmesan and garnished with fresh oregano leaves.
