Pasta with eggplant and mint. A recipe suitable for vegetarians and, as always, very, very easy. I am a big fan of the book “Cuochi si diventa”, written by a very famous Italian food and wine critic in those lands, named Allan Bay. I like it so much because it explains a lot of basic resource recipes very well and wonderfully justifies why to do it one way and not another.
Believe me, he is usually very right. It is precisely from this book that I took this way of preparing pasta with eggplant, which I have only modified in a couple of tiny details (I added a little peperoncino, because I am literally crazy about the duo they form with the mint and the proportions of tomato sauce). Unfortunately, this book has not been translated into another language, as far as I know, but you will hear me talk about it around here, because thanks to “Cuochi si diventa” I have learned a lot of highly recommended tricks and recipes.
Enjoy your meal!
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Pasta with eggplant and mint
A vegetarian-friendly recipe, full of flavor, as always, very easy and one that you will surely love. An ideal blend of flavors.
Ingredients
- 320 g Casarecce or other short pasta
- 2 Eggplants
- 1 Onion
- 250 g Tomato sauce preferably homemade
- Fresh mint
- 30 g Butter
- 1 Dried peperoncino chili pepper
- Virgin olive oil
- Salt
- Black pepper
Instructions
- Dice the onion into very small pieces and sauté with the butter over very low heat for half an hour.
- You can now put the pot on the heat to boil the pasta, because the rest is done in a moment.
- Cut the eggplants into julienne strips or not-too-long sticks and sauté them with a little oil for 2 minutes.
- Add the onion, tomato sauce, crumbled chili pepper, and plenty of mint (the leaves from five or six sprigs) to the eggplants. Season the sauce with salt and pepper and let it cook for 3 more minutes.
- When the pasta is almost al dente, add it to the sauce, along with a ladle of its cooking water, and sauté for one minute.
