This pasta with aubergines and cherry tomatoes will be perfect for a family lunch, but also for more special situations or for Sunday lunch.
In fact, you can prepare the pasta with aubergines in the oven, enriching it with cheese and mozzarella or with peppers to make it even tastier and to serve it even on special occasions.
- 400 g of penne
- 2 eggplants
- 200 g of tomatoes
- basil to taste
- 1 onion
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
Start with the aubergines, one of the main ingredients of this recipe.
The first thing to do is to remove the aubergines on both ends, wash and dry them. After this, reduce the aubergines into small cubes. Choose the size of the cubes according to the final result you want to get. The ideal, however, is to make small pieces of aubergine.
Once this is done, place the chopped aubergines in a colander, sprinkle with salt and cover with a weight. Let stand for half an hour so that the aubergines lose the vegetation liquid and are not loved in the finished dish. Once finished this phase, deprive the aubergines of excess salt and cook.
Take the onion and chop it very finely. Add the onion in a pan with extra virgin olive oil and let it go for a couple of minutes. Add the chopped aubergines, add salt and pepper and cook until the aubergines are almost golden.
Add the tomatoes, deprived of the stalk, washed and reduced into chunks or into quarters, depending on their size and the final appearance you want to give to your plate. Season with salt and pepper, add the basil leaves and cook for a few more minutes.
In the meantime, heat up plenty of salted water and cook the pasta until it is still al dente because it will end cooking in the pan with the sauce. Then add the sauce to the pasta in the pan and continue cooking for a few more minutes, adjusting if necessary salt and pepper. Once ready serve with extra virgin olive oil and fresh basil leaves.
Serve the pasta when it is still hot, but if you prefer, it is perfect also served as a cold pasta. In this case, however, it is good to use a short pasta format to make the consummation easier.
Eat the pasta with aubergines and tomatoes hot and store it for a couple of days in the refrigerator in an airtight container.
Before serving it to your guests, however, sauté in a pan with extra virgin olive oil.