Pasta with Eggplant, Tomatoes and Mozzarella
Pasta with eggplant, tomatoes and mozzarella is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- Salt
- 0.5 bunch Basil
- 8 ripe tomatoes
- 400 g rigatoni
- 2 Garlic cloves
- 2 tbsp olive oil
- 50 ml dry white wine
- 100 ml Vegetable broth
- pepper (ground)
- 2 balls mozzarella (125 g each)
- 30 g freshly grated Parmesan (for garnish)
Instructions
-
1.
Wash, trim and cut the eggplants into 1 cm cubes; sprinkle with salt. Let stand for about 20 minutes then pat dry.
-
2.
Rinse the basil, shake off excess water and pluck the leaves from the stems.
-
3.
Blanch the tomatoes, shock in ice water, peel, quarter, core and dice the flesh.
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4.
Cook the pasta in boiling salted water until al dente.
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5.
Meanwhile, peel the garlic and sauté in a hot pot with oil until translucent. Add the eggplant, cook briefly, then stir in the tomatoes. Deglaze with wine, add broth, season with salt and pepper, and simmer for 5 minutes.
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6.
Drain the mozzarella and tear into pieces. Drain the pasta, let it dry slightly, then combine with the mozzarella and basil in the sauce. Toss well, season to taste, sprinkle with fresh grated Parmesan and serve.
