Sicilian-Style Eggplant Pasta
Student Food
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Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
With the Thermomix®, Sicilian-style eggplant pasta is quick and easy to make. This vegetarian main course with eggplant, tomatoes, pecorino and pasta is ready in 50 minutes and yields 4 servings. Ideal for student cooking, light summer cuisine or as an inexpensive, Mediterranean family meal. Preparation in the Thermomix® saves time and ensures an aromatic result.
Ingredients (14 ingredients)
-
400 g Tortiglioni or penne
-
400 g Canned diced tomatoes
-
30 g Pecorino
-
500 g Eggplants
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2 Stück Garlic cloves
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1 Handvoll Fresh basil leaves
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1 TL Dried oregano
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4.5 EL Olive oil
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2 EL Capers, optional
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1 EL Balsamic vinegar
-
0.5 TL Sugar
-
nach Geschmack Salt
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nach Geschmack Freshly ground black pepper
-
Freshly grated Parmesan or Pecorino, for serving
Preparation (8 steps)
Prepare the eggplants
Clean and wash the eggplants. Cut lengthwise into slices about 1 cm thick, then into cubes and salt well. Then let them drain in a sieve for about 15 minutes. Afterwards, pat dry well with kitchen paper.
Season the eggplants and prepare the garlic
In a bowl, mix the drained eggplant cubes with 1 tsp oregano, 0.5 tbsp olive oil, 1 pinch of salt and 1 pinch of freshly ground black pepper. Peel the garlic cloves and cut into thin slices. Wash the basil leaves, shake dry and cut into strips, set aside. Finely grate the Pecorino, set aside.
Chop the garlic
Place 2 garlic cloves in the mixing bowl and chop for 3 sec/speed 7. Push down with the spatula.
Fry the eggplants
Heat 4 tbsp olive oil in a large pan and fry the eggplant cubes over high heat for 6 to 8 minutes - they should be nicely golden brown on all sides. If necessary, add 1 tbsp of olive oil again, depending on how much the eggplants absorb the oil. Then stir in the garlic slices and capers (as desired) until the garlic is fragrant.
Prepare the tomato sauce
Deglaze the fried eggplants with 400 g of diced canned tomatoes. Add 1 tbsp balsamic vinegar, 0.5 tsp sugar, 0.5 tsp salt and 1 pinch of freshly ground black pepper. Place the lid halfway on and simmer for 20 min./90°C/speed 1. Stir occasionally with the spatula.
Cook the pasta
While the sauce is simmering, cook 400 g tortiglioni or penne in a separate pot with salted water according to the package instructions until al dente.
Mix the pasta and sauce
Use a slotted spoon to add the cooked pasta, dripping wet, to the sauce in the mixing bowl. Mix for 15 sec/Reverse/speed 2. If necessary, add some pasta water to achieve the desired consistency.
Season and serve
Stir the basil strips and 30 g grated Pecorino into the pasta. Serve immediately and garnish with a few basil leaves and freshly grated Parmesan or Pecorino, if desired.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Gluten
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