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 eggplant pasta will become one of your favourites, because it is also a healthy recipe. Follow the step by step and learn to prepare this recipe suitable for vegetarians.
Contents
Ingredients to make Pasta with aborigine and tomato:
- 140 grams of short pasta
- 1 unit of Eggplant
- 2 units of tomato
- 2 basil leaves
- 1 splash of olive oil
- 2 dessert spoons of Parmesan cheese
- 1 pinch of fine salt
- 1 dessert spoon of coarse salt
How to make Pasta with Eggplant and Tomato:
- To prepare this recipe for pasta with vegetableswe basically need aborigine and tomato.
- For the pasta we will opt for a short variant, in this case we have chosen the radiator, the fusilli would also go very well.
- As a complement, basil and Parmesan cheese.
- We start by boiling the pastain abundant water with coarse salt. To cook the pasta, you don’t have to add oil; you just have to stir it, especially the first minute, to prevent the pasta from sticking.
- While the pasta is cooking following the time indications on the brand, we will wash and cut the aborigine into cubes, first longitudinally and then horizontally.
- In a frying 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 add the aborigine.
- While the aborigine is browning, we will wash and cut the tomatoes, so that the pieces are similar in size to those of the aborigine.
- Next we will add them to the bread together with the aborigine, and salt to taste.
- Let the aborigine and tomato fry lightly, for about five minutes, while the pasta finishes cooking. Then drain it and put it in the pan together with the aborigine and tomato, stirring well.
- We will add Parmesan cheeseand, while we stir, we will let it sauté for a minute.
- We will serve the pasta with aborigineand, in the same dish; we will add some basil leaves, previously washed and chopped.
