Name: Pasta with Eggplant and Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Eggplant; 250 g Cherry tomatoes; 1 Onion; 4 clove Garlic; 200 ml Chopped tomatoes; 100 ml Dry white wine; 250 g Pasta (any short type); 1 tsp Smoked paprika; 1 tsp Italian herbs; to taste Olive oil (for baking and frying); to taste Fresh basil; to taste Salt; to taste Black pepper; to taste Parmesan (for serving)

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Pasta with Eggplant and Tomatoes

Author: IgOrKo Cuisine: Europe, Italy Courses: Main dishes Recipe Keys: Egg-free Nut-free Organic Sugar-free Vegetarian

Difficulty: Beginner Cook Time 40 mins Total Time 40 mins

Cooking Temp: 200 °C Servings: 4 Calories: 1160

Best Season: Suitable throughout the year

Description

The most delicious pasta with eggplant and cherry tomatoes in tomato sauce - a juicy and hearty dish for every day. Baked vegetables give a special flavor, and garlic, dry Italian herbs, and fresh basil make the pasta incredibly aromatic. This full-fledged main course doesn't require any additions. Cook it, you'll love it! And it's quick and easy.

Instructions

Cut the eggplant into cubes, and halve the cherry tomatoes. Cover a baking tray with parchment paper, and arrange the vegetables on it.
Add spices according to your taste. For me, it's a pinch of salt, 1 teaspoon of smoked paprika, and 0.5 teaspoon of Italian herbs. 0.5 teaspoon of herbs will go into the sauce. Drizzle with olive oil. Place in a preheated oven and bake the vegetables for 20-25 minutes at 200 degrees Celsius.
Cook the pasta in salted boiling water according to the instructions on the package. Choose pasta made from hard wheat flour.
Chop the onion finely and fry it in a small amount of olive oil.
When the onion becomes translucent and slightly golden, add the chopped garlic. Sauté, stirring constantly, for 30 seconds.
Now, pour the dry white wine into the skillet. Cook over low heat for about 2 minutes; the alcohol will evaporate during this time.
Add the chopped tomatoes to the onion and garlic mixture, along with salt, black pepper, and 0.5 tsp of Italian herbs. Stir well and cook for 2-3 minutes.
The vegetables have become soft and nicely browned.
Transfer the roasted vegetables to the skillet, and mix them together.
Add the boiled pasta to our vegetable sauce. Mix well.
Add some fresh basil and remove from heat.
Eggplant and tomato pasta is ready, serve immediately. Before serving, sprinkle with Parmesan and garnish with basil leaves. Perfect for dinner!