Pasta with Eggplant Sauce
Pasta and Pizza • European
Description
Pasta with Eggplant Sauce
Ingredients
- Pasta 10 oz
- Eggplant 1 piece
- Bell pepper 2 pieces
- Tomatoes 10 oz
- Onion 1 head
- Garlic 2 cloves
- Herbs 0 oz
- Grated Cheese to taste
- Olive Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep non-stick skillet, heat the oil and sauté the finely chopped onion, bell pepper, and diced eggplant, stirring constantly.
Step 2
Add the chopped tomatoes, 3-4 tablespoons of water, season with salt and pepper, cover with a lid, and simmer for 10 minutes. Add the finely chopped herbs and garlic, mix, remove from heat, and let sit covered for another 5 minutes.
Step 3
Cook the pasta, drain it in a colander. Once the water has drained, transfer to a pot, add 3-4 tablespoons of sauce, and mix – this will prevent the pasta from sticking together even when cold. Serve on plates, top with sauce, and sprinkle with grated cheese.
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