Best Pasta With Eggplant Aubergine Recipes

PASTA ALLA NORMA RECIPE

Pasta alla Norma Recipe image

Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 10

Ingredients

2 eggplants ((about 2 pounds in total))
Kosher salt
Extra virgin olive oil
5 garlic cloves, (minced)
1 teaspoon crushed red pepper flakes
2 14.5- ounce cans diced tomatoes with their juices
1 ½ teaspoon dry oregano
¾ pound Rigatoni pasta
½ cup chopped fresh parsley
½ cup grated Ricotta salata

Steps:

Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
Heat the oven to 425 degrees F.
Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
Add chopped parsley and grated ricotta salata cheese to finish.

Nutrition Facts : Calories 375.7 kcal, Carbohydrate 70.6 g, Protein 15 g, SaturatedFat 2.3 g, Cholesterol 12.1 mg, Sodium 54.1 mg, Fiber 9.9 g, ServingSize 1 serving

PASTA WITH EGGPLANT (AUBERGINE)

Pasta With Eggplant (Aubergine) image

Make and share this Pasta With Eggplant (Aubergine) recipe from Food.com.

Provided by Mirj2338

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 large eggplant, peeled and cut into 3/4 inch cubes
1 lb ziti pasta
4 garlic cloves, peeled and chopped
1 onion, peeled and diced
1 (28 ounce) can tomatoes with juice
12 kalamata olives, pitted and chopped
salt & freshly ground black pepper
1/4 cup chopped fresh basil

Steps:

Heat 3 tablespoons of the olive oil in a large, deep skillet.
Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
Meanwhile, cook the ziti according to package directions.
When it is al dente, drain.
Remove the eggplant from the saute pan.
Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
Add the tomatoes and crush them with your fingers.
Add the cooked eggplant cubes and the olives.
Cook and stir 15 minutes, until sauce is thick.
Season with salt and pepper.
Stir in the basil.
Cook 2 minutes.
Add the ziti to the sauce and stir to combine.
Serve hot.