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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An easy but very yummy pasta recipe with eggplant and kalamata olives. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 carrot, finely chopped |
1 (14.5 ounce) can whole peeled tomatoes |
1/2 teaspoon white sugar |
salt and ground black pepper to taste |
1/2 cup vegetable oil for frying |
1 eggplant, thinly sliced |
10 ounces tortiglioni (tube-shaped) pasta |
2 tablespoons pitted kalamata olives, sliced |
2 tablespoons grated grana padano cheese |
2 tablespoons mayonnaise |
Directions:
1. Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
2. Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
3. Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
4. Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.
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