Main dishes

Pasta with aubergines

15 min Cook
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Pasta with aubergines

Aubergine is the queen of summer in Italy: grilled, pan fried, baked, and obviously as a condiment for pasta. In this dish, diced aubergines are pan-fried and slow-cooked together with thinly sliced leek and tomato chunks. Tossed with short, ruffled mafalde pasta, this humble recipe strays away from the popular garlic and aubergine combination, and it will surprise you!

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Pasta with aubergines

Pasta with aubergines

corinthian
Aubergine is the queen of this pasta dish that uses a delicious soffritto of leek and tomatoes as a sauce. Together with creamy pan-fried aubergine chunks, they create a lighter, yet flavorful, condiment for short pasta, like ribbon-shaped mafalde.
prep time
5 min
cooking time
15 min
servings
2
total time
20 minutes

Equipment

  • Pasta pot

  • Sauce pot or large skillet

  • Knife

Ingredients

  • 160 g short pasta

  • 1 pinch rock salt

  • 1/2 cup sunflower oil

  • 1 large Italian aubergine

  • 1 leek stalk

  • 2 ripe tomatoes

  • Salt and pepper, to taste

  • Crushed chili pepper (optional)

  • Fresh basil, to garnish

Instructions

1

Pan fry the aubergine

Rinse well the aubergine, chop off the stem, then dice it. In a large skillet or sauce pot, heat the oil, then add the aubergine chunks. Aubergines are like sponges and will soak up most of the oil (we used sunflower oil because it's lighter than olive oil). Continue to cook over a low-medium heat and stir until they start to golden.
2

Cook the pasta

In a large pasta pot, bring the water to the boil. Add the rock salt, and the pasta. Cook following the instructions on the package (depending on the type of pasta you use). When al dente, take off the heat and drain the water.
3

Make the sauce

While the pasta is cooking, thinly slice the leek, then rinse it thoroughly under running water to get rid of the impurities between its layers. Add it to the sauce pot together with the aubergine and turn the heat to low. Rinse the tomatoes, chop them, and them to the sauce pot as well. Gently stir, season with salt and pepper, and add the chili pepper (if desired). Continue to cook until the pasta is cooked.
4

Mix and serve

Transfer the pasta to the sauce pot and fold it in. Take off the heat, garnish with basil and serve hot. Buon appetito!

Notes

For this recipe, we used mafalde (shaped like short ribbons), but you can substitute with more widely available penne, fusilli, farfalle, rigatoni, or maccheroni.
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