Pasta recipe with eggplant and tomato

Pasta admits many recipes with vegetables. Here we propose one with eggplant and tomato, which combines very well with a little basil and Parmesan cheese. This pasta with eggplant will become one of your favorites, because it is also a healthy recipe. Follow the step by step and learn with recipes.net to prepare this recipe suitable for vegetarians.

Ingredients to make pasta with eggplant and tomato:

1. To prepare this pasta recipe with vegetables we basically need eggplant and tomato. For the pasta we will opt for a short variant, in this case we have chosen the radiatori, the Fusilli would also do very well. As a complement, basil and Parmesan cheese.

2. We start boiling pasta in abundant water with thick salt. To cook the pasta you don have to add oil, you just have to remove, especially the first minute, to prevent the paste from sticking.

3. While the pasta is cooked following the brands time indications, we will wash and cut the eggplant, first in the longitudinal direction and then horizontally. In a pan we will heat a little olive oil (very little if we want it to be a healthy recipe), and when it is hot we will throw the eggplant.

4. While the eggplant is given, we will wash and cut the tomatoes, so that the pieces are of a size similar to those of the eggplant. Then we will add them to the pan next to the eggplant, and save to taste.

5. We will let the eggplant and tomato coldly cold, for about five minutes, while the pasta has just cooked. Then we will drain it and throw it into the pan next to the eggplant and the tomato, stirring the set well.

6. We will add Parmesan cheese and, while stirring, let it saute it for a minute.

7. We will place the pasta with eggplant and, on the same dish, we will add some basil leaves, previously washed and chopped. Accompany this pasta with vegetables with a glass of red wine, and also draws the Parmesan cheese so that each diner can add to taste. Bon Appetite!