Pasta with eggplant and tomatoes from Julia. Spaghetti with eggplant. Eggplant and mushroom pasta recipe

In Italy, pasta is cooked in a variety of ways. I always knew about it, but most often I cooked meat sauces. Pasta with delicious vegetable sauce was just a discovery for me a couple of years ago!

On summer days, when you want light meals, pasta with eggplant and tomatoes becomes just a godsend. It is quick to prepare, quick to eat, and quick to digest. And also fills us with vitamins. What else do you need to be happy? ;)

Ingredients:

I noticed here that almost every main course recipe starts with this point :) But nevertheless: we cut the onion into small cubes.

Cut the eggplant into small circles or half circles.

We put the eggplants in a deep bowl, salt and fill with water so that they do not taste bitter.

4 The dish will cook very quickly, so we will prepare almost all the ingredients in advance. We rub the carrots on a coarse grater.

Pepper cut into small cubes. You can use both peppers of the same color, and different. I have a young local pepper of greenish-yellowish-reddish shades :)

We send the chopped onion to be fried in a heated frying pan until golden brown, and we ourselves continue to prepare the vegetables.

Squeeze the eggplant out of the water and cut into small cubes. Although this is optional - you can also large, of course :)

When the onion is golden, add carrots to it and fry over high heat for a couple of minutes.

Reduce the heat to medium, add the eggplant to the pan and continue to fry until golden brown.

When the eggplant changes color, add the pepper and fry for another 5 minutes.

We need 600 g of tomatoes, divide them into two parts: put one part in a bowl and scald with boiling water.

Drain the boiling water, remove the skin from the tomatoes and puree with a blender. If you don’t have a blender, you can use a “masher” for mashed potatoes by holding the tomatoes in boiling water a little longer.

We cut the second part of the tomatoes into small cubes.

We send the chopped tomatoes to the pan with the rest of the vegetables and fry for 5 minutes.

Our sauce is almost ready, we are making the final touches: add spices and salt to the tomato puree. In addition to the listed spices, you can add others to your taste. We mix.

Mince the garlic with a knife or garlic press and add to the vegetables. Adjust the amount of garlic to your liking, but be sure to add at least two cloves.

Onion 1 pc.

Garlic 2 cloves

Sweet bell pepper 1 pc.

Olive oil 3-4 tbsp. l.

Ground black pepper to taste

Dried herbs to taste

Sugar to taste

Edible salt to taste

Cooking

Worth knowing! If pasta is made in a curly shape, then it is rational to serve it with a thick sauce or with large pieces of vegetables in its composition. In this case, the spaghetti will be able to keep the dressing on its surface. It turns out a tasty and spectacular dish on the outside. But for figured pasta, you will need a more liquid sauce, for example, amatriciana, bolognese or ordinary creamy.

First you need to prepare all the vegetables that you will need to prepare the pasta (see photo). These are eggplant, tomatoes, onions, peppers and garlic. Tomatoes must be taken ripe and preferably medium in size. They should be scalded with boiling water, get rid of the skin and seeds. Next, the pulp is cut into small pieces. Bulgarian pepper for this dish is suitable both raw and baked. In the latter case, it will need to be peeled. And then you just need to cut the pepper into small pieces.



If you are worried that the eggplant will be bitter, you should make sure that this does not happen. To do this, eggplants need to be cut into pieces and sprinkled with salt, as shown in the photo. In this form, they should be kept for 20-30 minutes, and after this time, washed under running water and squeezed lightly. This simple treatment will eliminate bitterness. Similarly, you can hold vegetables in cold salty water, the result will also be the absence of bitterness. Remember that it is advisable to get rid of the seeds, especially if they are large.



Next, prepare the onion. It must be peeled, washed under running water and cut into small pieces. Next, place the saucepan on the stove, pour in 3-4 tablespoons of vegetable oil (olive oil is ideal) and, when the pan heats up, fry the chopped onion until a golden hue appears.



When the onion is lightly browned, you will need to put the chopped pepper into the pan. Vegetables should be stewed under a closed lid for 10 minutes over low heat. After this time, it is worth checking the pepper: it should be slightly softened.





After that, garlic and tomatoes are laid out in a saucepan. The dish should be lightly salted to taste. And you can also add pepper and salt at the end of cooking. Now you need to add all the spices to the vegetables in the pan (1-2 pinches of basil, oregano, dill, thyme) and half a teaspoon of sugar.



It remains to simmer the dish under a closed lid, reducing the heat to a minimum, for another 20 minutes. This will make the vegetable preparation very soft and tender. Excess liquid may come out of vegetables. It should be evaporated by removing the lid from the pan and making the fire a little more.



While the vegetables are cooking in tomato sauce, you need to boil the pasta. To do this, you need a large saucepan, in which you should pour 2-2.5 liters of water and add 1-2 teaspoons of salt. The exact cooking time is indicated on the pasta package. When the pasta is ready, drain it in a colander to drain the water.



It remains to mix the pasta with vegetables. The dish should be infused under the lid for 3-5 minutes. Pasta with tomatoes and eggplant in Italian is a very tasty dish that will appeal to many. Despite the absence of meat in the composition, the food turns out to be hearty and appetizing, and its preparation is simple. Bon appetit!

KBJU and composition for the whole dish

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 classics, 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 eggplant pasta less tasty .

Pasta with eggplant

Low

30 minutes

Ingredients

200 g short pasta

2 eggplant

2 garlic cloves

1 bulb

400 tomatoes in their 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 the eggplants and fry them in oil on all sides until golden brown, then transfer to a separate bowl.

Add a tablespoon of butter to the pan, where there was some oil left after frying the eggplant, and fry the finely chopped onion until transparent (if you want a slightly spicier sauce, you can fry a little dried chili along with the onion). Add tomatoes in their own juice or peeled and medium-sized tomatoes, season with oregano and simmer over medium heat, stirring occasionally and breaking up the tomato pieces with a spatula, until you have a thick sauce. Reduce the heat to low, add the eggplant and cover the pan with a lid.

Having visited Italy several times, I realized that Italians cook pizza and pasta with absolutely all products. I tried pasta with eggplant for the first time in a small restaurant in Rome and was surprised that the dish is essentially vegetable, dietary, but very satisfying.

If you have the opportunity to buy durum wheat pasta, then you can cook a uniquely low-calorie, tasty and healthy dish.

Prepare all the ingredients according to the list. Basil can be added to pasta at the very end of cooking or to decorate a dish before serving.

Chop the onion and garlic very finely.

Peel the bell pepper from the seeds and cut into thin longitudinal strips.

Pour olive oil into a frying pan, heat it over a fire and add onion and garlic to it. Fry the vegetables for 5-7 minutes, until the onion is soft, then lay out the chopped bell pepper. We fry everything together for another 5 minutes.

Cut the large tomato into small cubes, and cut the cherry tomatoes in half.

Add the tomatoes to the pan and simmer the vegetables for 10 minutes until the tomatoes release their juices and become soft.

First, cut the eggplant into circles 3-4 mm thick, and then cut each circle into four parts. Salt the eggplant generously.

The next step has two options.

1. Eggplants can be pre-fried in oil until golden brown, and then added to the sauce
2. You can immediately spread the eggplant in the sauce, squeezing out the released liquid

The second option is more dietary, I chose it and put raw eggplant in the sauce.

Add salt, sugar, spices to the pan. Mix everything and cook the sauce for another 15 minutes, until the eggplant is fully cooked.

Meanwhile, boil the penne according to package instructions. I cook penne al dente, i.e. I don’t finish cooking a little, just a couple of minutes. Throw the finished penne into a colander and let the water drain completely. Put the pasta into the prepared eggplant sauce and mix everything well.

Eggplant pasta is ready. This time I served pasta to children, so I didn’t add basil. Eggplants in the dish are saturated with sauce, they turn out juicy and tender.

Bon appetit!

An amazing and uncomplicated eggplant pasta dish, the recipe of which I decided to write, is also interesting because, in fact, this is a recipe for several dishes.

Pasta, as you know, is just dried dough. Moreover, the dough of the most diverse forms, boiled in salted water.

By itself, the pasta tastes like dough, nothing more. But the taste of the finished dish is determined by the sauce with which the pasta is served to the table.

The simplest sauces, the preparation of which does not require additional skills, are tomato, vegetable. For example, you can cook a simple seasonal dish - eggplant in tomato sauce, and serve it with boiled pasta, eggplant pasta. The composition is somewhat similar to the dish.

I read somewhere that thick sauces are made for pasta of a simple form, or with large pieces. This is done so that the pasta can hold the sauce on its surface. For figured pasta, the sauce may be more liquid, like or. At home, we have the most popular pasta - penne (Italian penne). This is a short paste in the form of short tubes cut obliquely.

If you carefully read the history of world cuisines, you will notice that there are very few unique vegetable dishes that are in no way similar to others. For example, a whole string of vegetable dishes, which, depending on the composition and method of preparation, differ from each other - in appearance and taste, but, in fact, are related. I'm talking about vegetable caviar.

It is believed that vegetable caviar is a cold dish, an appetizer. Moreover, all components are crushed -. The composition is very diverse: vegetables (eggplants, zucchini, beets, carrots and almost everything that grows in the garden), mushrooms, fruits. If the dish is hot and the vegetables are not chopped, then this is already a sauté or vegetable stew, like.

In Hungarian cuisine, the well-known dish lecho is stewed chopped vegetables. serves as a dish on its own, as a side dish, and as an appetizer. Moreover, lecho can be served both hot and cold. An even larger cut and a special way of cooking are inherent in the Provence dish.

Thick hot vegetable stews can go well with Italian pasta, even. Eggplant vegetable stew in sweet and sour sauce can be a great addition. Eggplant in sauce can be an eggplant appetizer if served separately, or it can become a second course (or the only one, since the dish is hearty in itself). If you combine pasta with eggplant vegetable sauté (onions, tomatoes, peppers), you get an excellent hearty dish - pasta with eggplant and tomatoes.

Pasta with eggplant. Step by step recipe

Ingredients (2 servings)

• Pasta (penne) 150 g
• Eggplant (medium, young) 1 PC
• Ripe tomatoes 3-5 pieces
• Onion 1 pc
• Garlic 2 cloves
• red bell pepper 1 PC
• Olive oil 3-4 tbsp. l.
• Salt, ground black pepper, dry aromatic herbs, sugar Spices

1. Eggplant pasta will not cause difficulties in cooking, despite the fact that eggplants are vegetables, although tasty, but with a surprise. They can get bitter. Usually, if you understand the varieties, you can know in advance whether the eggplant is bitter or not. But, if there are no skills, it is worth cutting the eggplants before cooking and sprinkle with salt. Leave for 20-30 minutes, then rinse and squeeze a little. With this treatment, bitterness will disappear. You can also hold the sliced ​​eggplant in salt water. See for yourself - maybe it's worth doing so as not to risk it. If the seeds in the eggplant have formed and there are a lot of them, they should be removed. If there are few seeds, you can leave them.

   Vegetables for eggplant and tomato sauce

2. Scald medium-sized ripe tomatoes with boiling water, remove seeds and skin. Cut the pulp into medium-sized pieces. Peppers can be baked or used raw. Peel and chop the peppers - just like the tomatoes.

   Before cooking, cut the eggplant and sprinkle with salt. Leave for 20-30 minutes, then rinse and squeeze a little. With this treatment, bitterness will disappear

3. Peel the onion and cut into cubes. I've always wondered how to dice an onion so that the cubes don't fall apart. The problem has not been solved so far. Just chop the onion in increments of 5-7 mm. This will be enough. In a saucepan, heat 3-4 tbsp. l. the best olive oil. Fry chopped onion in oil.

   In a saucepan, heat 3-4 tbsp. l. the best olive oil. Fry chopped onion in oil.

4. As soon as the onion begins to blush, add chopped pepper and simmer everything under the lid over medium heat for 10 minutes. The pepper should soften a little.

   Add chopped pepper and simmer everything under the lid over medium heat for 10 minutes

5. Add chopped eggplant. Continue to fry everything over medium heat for 4-5 minutes, stirring occasionally. By the way, eggplant absorbs oil very well, so eggplant pasta is quite a high-calorie dish.

   Add chopped eggplant. Continue to fry everything over medium heat for 4-5 minutes, stirring occasionally

6. Add chopped tomato and garlic. Salt, but not too much, as the eggplant already contains some salt. Salt to taste and carefully. Better then add salt and pepper - at the very end. However, pasta with eggplant is delicious even without salt at all. Add all spices, incl. - 0.5 tsp sugar and 1-2 pinches of aromatic dry herbs: basil, dill, oregano, thyme, etc.

   Add chopped tomato

7. Simmer the vegetable stew under the lid over low heat for about 20 minutes. Our future eggplant pasta should be tender. If there is a lot of liquid in the eggplant and tomato sauce, you can evaporate it by removing the lid from the saucepan and increasing the heat.

   Finished vegetable stew

8. While the eggplants are cooking in tomato sauce, you need to boil the pasta. In a large saucepan, heat 2-2.5 liters of water, salt it at the rate of 5-6 grams of salt per liter of water and boil the penne pasta. Cooking time - indicated on the package. Drain the boiled pasta in a colander and let the water drain.