Sicilian Aubergine Pasta Recipe
Pasta with aubergine is a summer and colorful vegetarian first course. The simple and genuine ingredients encapsulate the scents of the Mediterranean. Lots of gently stewed aubergine cubes make the dish enveloping and velvety, while the tomato cubes and the fresh basil leaves balance its freshness.
Servings: 6 people
Calories: 202kcal
Ingredients
- 8 oz pasta
- 2 medium aubergines
- 1 medium onion
- 3-4 medium garlic cloves
- 3 medium tomatoes
- 1 tsp salt
- 1 tsp oregano dry
- 1 medium chili pepper optional
Instructions
- Peel and wash the vegetables
- Finely chop the onion and the garlic and cook in skillet until translucent
- Cut the aubergines in cubes of 0.4 inches
- Add aubergine cubes to the skillet and sprinkle with seasoning
- Cover with lid and let simmer for 15 minutes. Then take off the to evaporate the liquid
- Chop the tomatoes in cubes and add to the cooked aubergines. Mix and let cook for 5 minutes
- Cook pasta according to package instructions and add to the skillet with aubergine stew. Gently mix
- Sprinkle with chopped fresh basil & grated parmesan and serve
Nutrition
Calories: 202kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 637mg | Fiber: 7g | Sugar: 9g | Vitamin A: 619IU | Vitamin C: 24mg | Calcium: 37mg | Iron: 1mg