Pasta with Grilled Eggplant

I’ll be happy to help you with the recipe for pasta with grilled eggplant, a simple but truly delicious dish. Here’s how to prepare it.

Ingredients

• 320 g pasta (penne, rigatoni or spaghetti work well)
• 2 medium eggplants
• 2 garlic cloves
• 400 g peeled tomatoes or tomato passata
• Fresh basil
• Extra-virgin olive oil
• Salt and pepper to taste
• Grated parmesan (optional)
• Salted ricotta (optional for garnish)

Preparation

1. Start by washing the eggplants, remove the ends and slice them into pieces about 0.5 cm thick.
2. Heat a grill and, once very hot, grill the eggplant slices on both sides until golden and soft. If desired, brush the slices with a little oil before grilling. Lightly salt them after grilling.
3. Once grilled, set the eggplants aside. In a large pan, sauté the garlic with a drizzle of extra-virgin olive oil.
4. Add the peeled tomatoes or tomato passata to the pan and cook over medium heat for about 15 minutes. Adjust salt and pepper.
5. While the sauce cooks, bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
6. Cut the grilled eggplant into strips or cubes and add them to the tomato sauce.
7. Drain the pasta and transfer it to the pan with the sauce and eggplant. Toss together for a minute so the pasta absorbs the flavors of the seasoning.
8. Add fresh basil torn by hand and mix well.
9. Serve the pasta hot, and if desired, add a sprinkle of parmesan or pieces of salted ricotta to enrich the dish.

Curiosities

Eggplants are a very common ingredient in Mediterranean cuisine, especially in Italy. They are perfect for grilling, as this cooking method enhances their flavor and gives them a pleasantly soft texture. In addition, salted ricotta is a cheese typical of southern Italy and adds a nice salty contrast to the sweetness of the eggplant and the acidity of the tomato.