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Dans la lune

March 11, 2020

Eggplant and tomato sauce pasta

Eggplant and tomato sauce pasta

Print this recipe
Persons
4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Eggplant and tomato sauce pasta

Ingredients

  • 2 to 3 tbsp olive oil
  • 2 garlic cloves - finely chopped
  • 1 shallot - finely chopped
  • 1 eggplant - cut into small size square pieces (about 1cm)
  • 50ml cooking sake or cooking white wine
  • 1 canned tomatoes - diced
  • 1 tsp sugar
  • 1/2 tsp fine salt
  • 1 tbsp tomato paste
  • 400g of your favorite pasta
  • 1 tsp fine salt
  • 2 tbsp olive oil
  • pepper and salt

Instructions

  • 1. In a frying-pan, heat 2 to 3 tbsp olive oil and fry the garlic until fragrant. Add the shallot and stir fry for a few minutes.
  • 2. Add the eggplants and cook until wilted.
  • 3. Add the cooking sake, canned tomatoes, sugar, salt and tomato paste. Bring it to a boil. Once it boils, reduce the heat to low and simmer for about 20min (no need to cover).
  • 4. Add another 2 tbsp olive oil. Add salt and pepper to your taste.
  • 5. Meanwhile boil the pasta according to the packet instructions until al dente, and drain.
  • 6. Add the boiled pasta to the sauce and toss until well coated.
  • 7. Serve into bowls immediately. Top with grated cheese (your choice) as much as you want. Enjoy!
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