Pasta with aubergine and tomatoes is a classic Italian dish that delights with its simplicity and richness of flavours. The main ingredients, such as aubergine and tomatoes, create an aromatic sauce that goes perfectly with the al dente cooked pasta. The preparation of this dish is quick and does not require advanced cooking skills, making it an ideal choice for an everyday lunch or dinner. Each bite of the pasta is infused with the flavours of ripe tomatoes, tender aubergine and aromatic spices, making this dish extremely satisfying.
Known for their creamy interior and ability to absorb flavours, aubergines are an ideal ingredient for sauces. Combined with juicy tomatoes and a delicate hint of garlic, they create a harmonious flavour composition that is both light and distinctive. Oregano adds a herbal aroma typical of Mediterranean cuisine. The pasta with aubergine and tomatoes can be served with fresh basil and grated Parmesan cheese, which emphasises its Italian character and adds an exquisite touch. This dish is not only delicious but also healthy, providing vitamins, minerals and fibre, making it an excellent choice for anyone who appreciates healthy and tasty food.
INGREDIENTS
Pasta:
- 400g of pasta (e.g. penne, spaghetti)
Vegetables:
- 2 medium aubergines
- 4 ripe tomatoes
- 2 cloves of garlic
- 1 onion
Other:
- 4 tbsp olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Grated parmesan for sprinkling
INSTRUCTIONS
Preparation of the aubergine:
- Dice the aubergines, salt and set aside for 15 minutes to get rid of the bitterness. Then rinse and dry.
Frying vegetables:
- In a large frying pan, heat the olive oil. Add the chopped onion and garlic, fry for 2-3 minutes until soft.
- Add the aubergines and fry until they are soft and slightly golden.
- Add the chopped tomatoes, oregano, salt and pepper. Cook over a low heat for about 10 minutes until the sauce thickens.
Cooking pasta:
- Meanwhile, cook the pasta according to the instructions on the packet. Drain, reserving half a cup of the pasta cooking water.
A combination of ingredients:
- Add the cooked pasta to the sauce, stir. If the sauce is too thick, add some of the saved pasta water.
- Season to taste with salt and pepper.
Serving:
- Ladle the pasta onto plates, sprinkle with fresh basil and grated Parmesan cheese. Serve immediately.
NOTES
- Aubergine: Salting the aubergines helps to get rid of the bitterness, but if you have young, fresh aubergines, you can skip this step.
- Tomatoes: Fresh, ripe tomatoes are best for this dish, but you can substitute good quality tinned tomatoes in the winter months.
- Pasta: Choose pasta with a rough surface so that the sauce sticks to it better.
- Extras: You can add other vegetables such as courgettes or peppers to enrich the flavour of the dish.
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