Pasta with Aubergines

Pasta with Aubergines

Pasta with sautéed eggplants and a tomato sauce.

This recipe is at its best if made with «mozzarella di bufala», a fresh soft cheese made from the milk of the black water buffalo. It can be found in the Italian markets.

4 servings
Preparation 15 min
Cooking 10 min

600 calories per serving 


Ingredients

2 aubergines / eggplants, small size, diced into 1 cm pieces   360 g
1 red onions, coarsely chopped   150 g
2 cloves garlic, crushed    
1 dried chili peppers, minced   0.4 g
1/4 cup olive oil   65 mL
60 g pancetta, or bacon , diced into small pieces    
3 cups canned tomatoes, low sodium   750 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
320 g pipe rigate, shells, or other short cut pasta   5 cups
1/4 cup pasta cooking water   65 mL
2 1/2 tbsp Parmesan cheese, grated   8 g
3 bocconcini / fresh mozzarella, "bufala" type, if available   170 g
2 tsp dried oregano   1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the vegetables : Cut the aubergines into 1 cm thick pieces; coarsely chop the onion; crush the garlic and mince the chili pepper.
  2. Heat half of the olive oil in a saucepan, over medium heat. Add the onion and sauté 5 min until it becomes lightly golden-coloured. Add the pancetta then sauté 3-4 min until golden. Add the garlic and chili pepper then sauté for 1 min, with stirring. Add the tomatoes, season with salt, then lower the heat and cook until a sauce consistency is obtained, about 10 min.
  3. While the tomato sauce cooks, heat the remaining oil in another large pan over medium-high heat. Add the diced aubergines, without crowding the pan (you may need to work in batches). Season with salt and pepper, then cook until the aubergines are golden-coloured, about 5 min. Transfer the cooked aubergines to the sauce pan, then keep it warm over very low heat.
  4. Meanwhile, cook the pasta in a large pot of salted boiling water. When the pasta is almost done, set aside enough cooking water to dilute the sauce a bit. Drain the pasta, then put it back into the pasta cooking pot. Add the sauce and toss well. Stir in the grated parmesan cheese and diced mozzarella.
  5. Sprinkle with oregano, then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (530g)

Amount

% DV*

* DV = Daily Value

Calories

600

Fat

24 g

38 %

Saturated 9 g
+ Trans 0.3 g

46 %

Cholesterol

30 mg

Sodium

560 mg

23 %

Carbohydrate

74 g

25 %

Fibre

8 g

30 %

Sugars

8 g

Protein

23 g

Vitamin A

45 %

Vitamin C

40 %

Calcium

20 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: servings
Milk and Alternatives: 1 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Source of :
Pantothenic Acid, Vitamin B1, Vitamin B2
Good source of :
Calcium, Copper, Folacin, Iron, Niacin, Vitamin B6, Vitamin C, Vitamin K, Zinc
Excellent source of :
Fibre, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin E

More info


This recipe is in the following categories: Pasta | Vegetables | Main courses/Entrées | High Calcium | High Fibre | High Iron | Italian

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