Pasta recipe with eggplant by of 24-05-2016 [Updated on 19-01-2017]
Today's pasta with eggplant was born as a variant of the spaghetti alla nerano that I published a couple of weeks ago. I still had a nice piece of Provolone del Monaco and I decided to invest it in the realization of this dish, even with eggplants this cheese goes very well, so I would say experiment more than successful;) Pasta with eggplants is a fresh and seasonal first course that will certainly alternate in my family menus with Sicilian pasta, with the arrival of summer these vegetables are inevitable as a condiment for Sunday lunches;) Today excuse me but I have a little 'the writer's block, this morning I discovered that Elisa's teacher reads my blog and it gives me some anxiety, if on the one hand it is nice to know that you are appreciated for your recipes and your work , on the other hand it makes me a bit strange that the teacher Paola reads what I write and that maybe she can beat me for some writing error;) When I write on my blog I don't really figure who are the people who read what I write, I speak freely about my life, my husband, my parents, my friends as if they never knew my writings, as if these words, accompanying the recipes, were invisible. I like to think that this is a secret diary where I can make confidences and write what I want, but in reality, who knows how many people follow my adventures through the pages of Misya and maybe they have known me for a while. Okay, better go back to talking about recipes, I already suffer from shyness in real life and I don't want to stiffen here too: P anyway, prepare this eggplant pasta and let me know what you think. A kiss and good day: *
How to make pasta with aubergines
Clean the onion, chop it finely and sauté it in a large non-stick pan with the oil.
Wash and clean the aubergines and cut them into cubes (if you want you can salt them and let them drain for 1-2 hours with a weight on them, I never do it because in my house it has never been done), then add them to the onion.
Cook for about 15 minutes, then add the chopped tomatoes. Meanwhile, cook the pasta.
Cook for another 5 minutes with the cherry tomatoes, then add the drained pasta al dente.
Sauté everything for a couple of minutes, then add the grated provolone and the chopped basil and mix gently.
Garnish the dishes with a few leaves of fresh basil and immediately serve your pasta with aubergines on the table.