Pasta with fried eggplants and tomato sauce
Try this pasta with fried eggplants, tomato sauce, and mozzarella, so hearty and full of flavour. It is the perfect way to celebrate the last days of summer.
Servings 5 people
Ingredients
- 500 grams (2 cups) tomato purée
- Extra virgin olive oil
- 1 clove garlic
- Salt
- 2 purple eggplants, cubed
- 250 grams (1/2 lb) fresh mozzarella, torn into small pieces
- 500 grams (1.1 lb) short pasta, as tortiglioni, or penne
- Fresh basil
- Parmigiano Reggiano, grated
Instructions
- Pour a few tablespoons of good extra virgin olive oil in a medium saucepan and heat it with a clove of garlic. When the garlic is golden and fragrant, pour in the tomato sauce. Season with a pinch of salt and cook over low heat for about ten minutes, until the tomato purée gets all the flavour from the olive oil and the garlic. Adjust the seasoning and set aside.
- Rinse and cube the eggplants. Fry them in two or three batches in a big pan with plenty of olive oil until golden and crisp on the edges, then spoon them onto a dish lined with a paper towel so that the excess olive oil is absorbed.
- Cook the pasta in a large pot of boiling salted water according to the package instructions, drain it al dente and pour it into a big serving bowl.
- Season the pasta with the tomato sauce, the fried eggplants and the fresh mozzarella, torn into small pieces. Scatter a few leaves of fresh basil over the pasta, and add some grated Parmigiano Reggiano. Toss thoroughly and serve immediately.
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