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Pasta with eggplants and Parmesan
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Pasta with eggplants and Parmesan

30 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. I really love pasta! Especially juicy pasta, so this version perfectly suits my taste :) You can serve this pasta immediately after cooking, or the next day transfer it to a baking dish, sprinkle with cheese, and put in the oven for a few minutes. Moreover, you won't have to spend hours standing by the stove—everything is very simple and quick. The ready dish can be served at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. Cut the eggplants into cubes, place them in a colander, sprinkle with a little salt to draw out excess moisture from the vegetables. Let sit for about 10 minutes.

  2. 2

    Step 2

    Step 2

    2. Place the eggplants in a frying pan and fry them in olive oil.

  3. 3

    Step 3

    Step 3

    3. Add a spoonful of butter and onions to the same skillet, season with salt and pepper. To the softened onions, add sweet pepper and garlic, and cook the vegetables for another 5-7 minutes.

  4. 4

    Step 4

    Step 4

    4. Add the tomatoes to the vegetables, cover the skillet with a lid. Simmer over medium heat for 7 minutes.

  5. 5

    Step 5

    Step 5

    5. Cook the pasta.

  6. 6

    Step 6

    Step 6

    6. Add the sauce to the cooked pasta.

  7. 7

    Step 7

    Step 7

    7. Mix and serve the dish with Parmesan.