Eggplant Tomato Pasta
recipe

A delicious vegetarian dish featuring roasted eggplant and melted mozzarella in a rich tomato sauce.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 1 large eggplant
- 400 g pasta (e.g., spaghetti or penne)
- 400 g tomato sauce
- 200 g mozzarella cheese
- Fresh basil
- Olive oil
- Salt
- Black pepper
Instructions:
1. Peel and dice the eggplant. Sprinkle salt over it and let it sit for about 30 minutes to draw out moisture.
2. Rinse the eggplant cubes under cold water and pat them dry with paper towels.
3. Heat olive oil in a skillet and add the eggplant cubes. Cook until they are soft and golden brown.
4. Pour the tomato sauce into the skillet and stir well. Let it simmer over low heat for about 10 minutes.
5. Cook the pasta according to the package instructions in salted water. Drain the pasta, reserving a little cooking water.
6. Mix the cooked pasta with the eggplant-tomato sauce. Add a bit of reserved cooking water if needed for a smoother consistency.
7. Add the diced mozzarella and stir until the cheese begins to melt.
8. Serve the pasta topped with fresh basil. Enjoy!
Nutritional Information (per serving):
Calories: 450
Protein: 15g
Carbohydrates: 60g
Fat: 18g
Fiber: 5g
Sugars: 6g

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