Penne pasta with vegetables (eggplant, tomatoes and hot peppers) in olive oil. Italian eggplant pasta: a good combination Brown the eggplants and onions under the grill in your oven

In Italy, pasta is prepared in a variety of ways. I always knew about this, but most often I prepared 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 dishes, pasta with eggplant and tomatoes is just a godsend. It cooks quickly, is quickly eaten and is quickly digested. It also fills us with vitamins. What else do you need for happiness? ;)

Ingredients:

I noticed that almost every main dish recipe begins with this point :) But nevertheless: cut the onion into small cubes.

2

Cut the eggplants into small circles or half circles.

3

Place the eggplants in a deep bowl, add salt and add water to prevent them from becoming bitter.

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

5

Cut the pepper into small cubes. You can use peppers of the same color or different ones. I have young local peppers of greenish-yellowish-reddish shades :)

6

We send the chopped onions to fry in a preheated frying pan until golden brown, while we continue preparing the vegetables.

7

Squeeze the eggplants out of the water and cut into small cubes. Although this is optional - you can do it in larger ones, of course :)

8

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

9

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

10

When the eggplants change color, add the pepper and fry for another 5 minutes.

11

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

12

Drain the boiling water, remove the skins from the tomatoes and puree them using a blender. If you don’t have a blender, you can use a masher for mashed potatoes, keeping the tomatoes in boiling water a little longer.

13

Cut the second part of the tomatoes into small cubes.

14

Place the chopped tomatoes in the pan with the rest of the vegetables and fry for 5 minutes.

15

Our sauce is almost ready, let’s make the final touches: add spices and salt to the tomato puree. In addition to the spices listed, you can add others to your taste. Mix.

16

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

Tomato 3-5 pcs.

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

Granulated sugar to taste

Table salt to taste

Preparation

Worth knowing! If you are making shaped pasta, then it is rational to serve it with a thick sauce or one that contains large pieces of vegetables. This way the spaghetti will be able to hold the dressing on its surface. The result is a tasty and visually impressive dish. But for curly pasta you will need a more liquid sauce, for example, amatriciana, bolognese or ordinary cream.

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



If you are worried that eggplants will taste bitter, you should take care to prevent this from happening. To do this, cut the eggplants into pieces and sprinkle with salt, as shown in the photo. They should be kept in this form for 20-30 minutes, and after this time, washed under running water and lightly squeezed. This simple treatment will eliminate bitterness. Similarly, you can keep vegetables in cold salted water, the result will also be a lack of bitterness. Remember that it is advisable to get rid of the seeds, especially if they are large.



Next you should prepare the onions. It needs to 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 is hot, fry the chopped onion until golden brown.



When the onion is slightly browned, you will need to put the chopped pepper in the pan. Vegetables should be simmered 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 this, put garlic and tomatoes in a saucepan. The dish should be lightly salted to taste. 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.



All that remains is to simmer the dish under a closed lid, reducing the heat to minimum, for another 20 minutes. This will make the vegetable preparation very soft and tender. Excess liquid may leak from vegetables. It should be evaporated by removing the lid from the pan and turning up the heat a little more.



While the vegetables are being cooked in the tomato sauce, you need to boil the pasta. To do this, you will need a large saucepan, into 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 packaging. When the pasta is ready, place it in a colander to drain the water.



All that remains is to mix the pasta with vegetables. The dish should sit covered for 3-5 minutes. Pasta with tomatoes and eggplants 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 satisfying and appetizing, and its preparation is simple. Bon appetit!

KBJU and composition for the entire dish

Pasta with eggplant is a simple and uncomplicated dish. Come home from work and have nothing for dinner? This recipe will help you out. True, if there are meat-eaters in the family, I advise you to serve them an additional piece of meat :-)

To prepare spaghetti with eggplants and tomatoes in its own juice, we will prepare the products according to the list.

Cut the eggplants into fairly large cubes, sprinkle with salt and add water. This way the bitterness will go away. Let's put it aside.

I didn’t peel the eggplant, but you are free to do as you please.

In the meantime, let's take care of the onions and garlic. We cut everything as your heart desires. My soul wished to cut the onion into quarter rings. Fry in sunflower oil.

Add tomatoes in their own juice. Cook over low heat until thick.

While the sauce is cooking, fry the eggplants (salt the water, of course!) in a small amount of sunflower oil.

At the same time, boil the spaghetti in salted water.

Add the eggplants to the cauldron with the sauce.

And we'll send spaghetti there too. Salt and pepper to taste. Mix. Pasta with eggplants and tomatoes in their own juice is ready!

Serve the dish warm.

Bon appetit!

In Italian, pasta with eggplant sounds like Pasta alla Norma (translated as “pasta prepared in the usual way”). The pasta received this name due to the simplicity of the recipe, the speed of preparation and the availability of a set of products.

Pasta with mushrooms and eggplants

To prepare pasta with mushrooms, you can use ready-made Italian tomato sauces, but it is better to make fresh sauce from canned tomatoes yourself.

You will need:

• Large eggplant – 1 pc.;
• Spaghetti (Italian durum varieties) – 300 g;
• Spices: ground black pepper, salt;
• Champignons – 100 g;
• Onions – 1 small onion;
• Tomatoes in their own juice – 200-300 g;
• Garlic clove – 2 pcs.;
• Parmesan – 100 g.

Preparation:

1. Pour a small amount of olive oil into the frying pan and heat it thoroughly.
2. Place the whole garlic cloves in the oil - fry them a little until golden brown (so that they give off the smell of the oil), and then remove.
3. Cut the onion into half rings and add to the pan.
4. While the onions are frying, cut the eggplants into cubes and then add them to the onions. Fry everything for a couple of minutes.
5. Cut the champignons into small slices and add them to the vegetables. Fry everything together with mushrooms for 7-10 minutes.
6. At the same time as frying the vegetables and mushrooms, boil the spaghetti in slightly salted water.
7. Using a blender, blend the tomatoes in their own juice along with salt and pepper.
8. Pour the resulting sauce and half a glass of spaghetti broth into the frying pan with the vegetables and mushrooms.
9. Add the boiled spaghetti and mix everything. Cover with a lid for a couple of minutes to let the spaghetti with mushrooms warm up, and then immediately turn off. The pasta is ready.
10. Pasta with mushrooms is served with grated cheese.

You can garnish the mushroom pasta with fresh basil sprigs or arugula.

Pasta with creamy sauce

To prepare pasta with eggplant in a creamy sauce, you can use any durum pasta, except spaghetti (penne, shells, rigatoni, etc.).

You will need:

• Pasta – 350 g;
• Fresh basil – 1 bunch;
• Eggplants - two large pieces;
• Mozzarella – 250 g;
• Olive oil – a couple of tablespoons;
• Parmesan – 80 g;
• Cream 30% fat - 300 ml;
• Ground black pepper and salt;
• Mascarpone cream cheese – 250-300 g.

Preparation:

1. Cut the eggplants into small cubes and place on a baking sheet (brush it lightly with olive oil). Bake them at 200 degrees for 15-20 minutes.
2. In a deep saucepan, mix mascarpone, cream and ½ part grated Parmesan.
3. Warm the sauce and season it to taste.
4. Remove the eggplants from the oven.
5. Boil the pasta until half cooked.
6. In a heat-resistant form, first place 1/3 of the boiled pasta, 1/3 of the cream sauce, place a layer of eggplant on top, and then slices of chopped mozzarella and basil.
7. Repeat the layer one more time and sprinkle the remaining Parmesan cheese on top.
8. Place the dish with eggplants in the oven to bake for 20-25 minutes. The temperature should be about 180-200 degrees.

Pasta baked with eggplants in the oven turns out to be very satisfying, despite the fact that this is a dish of classic vegetarian cuisine.

Pasta with tomatoes and eggplants

Mediterranean-style pasta with eggplant and tomatoes features a lot of spicy aromatic herbs and herbs.

You will need:

• Any durum pasta – 300 g;
• Fresh herbs: basil, dill, cilantro;
• Fresh (canned) tomatoes – 6-8 pieces;
• Spices: oregano, salt, thyme, ground black pepper, dried basil;
• Garlic clove – 3-4 pcs.;
• Onions - two medium-sized heads;
• Olive oil – 20-30 ml;
• Eggplants – medium size 2 pcs.

Preparation:

1. Peel the eggplants and cut into small cubes.
2. Chop the onion either into cubes or half rings.
3. Peel the tomatoes (if fresh, scald them with boiling water first).
4. Place the tomatoes in a blender and blend until smooth.
5. Fry the eggplants in a small amount of oil in a frying pan. Make sure that the eggplants do not burn, so stir them constantly while frying.
6. When the eggplants are browned, place them on a paper towel.
7. In a separate frying pan, fry the onion, and then pour the resulting tomato juice over it. Add dry spices to the sauce and mix everything.
8. Simmer the sauce over low heat until medium thick. Then add the eggplants and simmer everything under the lid (so that the eggplants absorb the aroma of the herbs).
9. After 5-7 minutes, add chopped garlic and finely chopped herbs into the dish.
10. Mix everything, remove from heat, and let sit for about 10-15 minutes with the lid closed.
11. Boil the pasta, then drain in a colander.
12. The pasta is laid out in portions, mixing it with eggplant and tomato sauce.

Any eggplant pasta recipe can be whipped up as a quick summer dinner or a hearty appetizer when guests arrive.

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

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

Let's prepare all the ingredients according to the list. Basil can be added to pasta at the very end of cooking or garnished before serving.

Chop the onion and garlic very finely.

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

Pour olive oil into a frying pan, heat it over the fire and add onion and garlic to it. Fry the vegetables for 5-7 minutes until the onion is soft, then add the chopped bell pepper. 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 juice and become softer.

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

The next stage has two options.

1. You can pre-fry the eggplants in oil until golden brown, and then add them to the sauce
2. You can immediately add the eggplants to the sauce, squeezing out the released liquid.

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

Add salt, sugar, spices to the pan. Mix everything and cook the sauce for another 15 minutes, until the eggplants are completely cooked.

Meanwhile, cook the penne according to package instructions. I cook penne Al Dente, i.e. I don’t cook it a little, just a couple of minutes. Place the finished penne in a colander and let the water drain completely. Add the pasta to the prepared sauce with eggplants and mix everything well.

Eggplant pasta is ready. This time I served the pasta to children, so I did not add basil. The eggplants in the dish are soaked in the sauce and turn out juicy and tender.

Bon appetit!