Pasta with eggplants, tomatoes and mozzarella Ingredients: 2- medium-sized eggplants- 2- tomatoes- 1- onion- 1 tablespoon of- salt- 5 cl of- olive oil- 2 tablespoons of- vinegar- 1 tablespoon of- sugar- 150 g of- penne- 15 cl of- tomato paste- 250 g of- mozzarella- 2 pods - garlic - 4- shallots (according to taste) - basil leaf.
Utensils： 1 Top 5 of the best colanders - 1 salad bowl - 1 salad bowl 1 pitter 1 kitchen scales-
Total time:
25 min
Preparation:
10 min -
Cooking:
15 min
Phase 1
Cut the eggplants (in cubes, preferably), let them drain in a bowl with the salt for 30 min.
Phase 2
Brown the sliced onion in olive oil, then the chopped garlic and shallots, then the eggplants.
Phase 3
Add the tomatoes cut into cubes and the tomato paste.
Phase 4
At the end of cooking, finally add the vinegar, sugar, finely chopped basil and mozzarella.
Phase 5
Leave to fry until the mozzarella melts slightly. Adjust the seasoning.
Phase 6
Meanwhile, cook the pasta until al dente.
Phase 7
Mix the pasta with the vegetables, decorate with a few basil leaves.
Utensils： 1 Top 5 of the best colanders - 1 salad bowl - 1 salad bowl 1 pitter 1 kitchen scales-
Total time:
25 min
Preparation:
10 min -
Cooking:
15 min
Phase 1
Cut the eggplants (in cubes, preferably), let them drain in a bowl with the salt for 30 min.
Phase 2
Brown the sliced onion in olive oil, then the chopped garlic and shallots, then the eggplants.
Phase 3
Add the tomatoes cut into cubes and the tomato paste.
Phase 4
At the end of cooking, finally add the vinegar, sugar, finely chopped basil and mozzarella.
Phase 5
Leave to fry until the mozzarella melts slightly. Adjust the seasoning.
Phase 6
Meanwhile, cook the pasta until al dente.
Phase 7
Mix the pasta with the vegetables, decorate with a few basil leaves.