Eggplant and Tomato Pasta

Name: Eggplant and Tomato Pasta
Yield: 2 servings
Cuisine: American
Ingredients: 160 grams Pasta (I used linguine this time, but short pasta is OK too); 150 grams Tomato purée; 150 grams Eggplant; 2 clove Garlic; 4 tbsp Olive oil; 3 to 4 leaves Basil (I was out so I used a bay leaf instead); 1 Salt

cookpad.japan @cookpad_jp

Usually the eggplant used in this dish is deep fried, but I tried cooking it another way to cut down on the calories.

Bring out the fragrance of the garlic in olive oil by sautéing it slowly over low heat.
Eggplant absorbs a lot of oil. If you sprinkle it with salt first and cook it with a lid on using its water, you can cut down on oil.
Add chili pepper to the tomato sauce to taste. For 2 servings. Recipe by Arsinda

Usually the eggplant used in this dish is deep fried, but I tried cooking it another way to cut down on the calories.

cookpad.japan @cookpad_jp

Usually the eggplant used in this dish is deep fried, but I tried cooking it another way to cut down on the calories.

Saved

Ingredients

2 servings

160 gramsPasta (I used linguine this time, but short pasta is OK too)
150 gramsTomato purée
150 gramsEggplant
2 cloveGarlic
4 tbspOlive oil
3to 4 leaves Basil (I was out so I used a bay leaf instead)
1Salt

Saved

Steps

1

Dice the eggplant, sprinkle lightly with salt, and stir fry with 1 clove of garlic in olive oil over low heat.
2

When the eggplant is cooked and golden brown like this, remove from the pan and put on a plate.
3

Sauté the other clove of garlic in 2 tablespoons of olive oil in a pan over low heat until fragrant. Add tomato purée and 1 cup of water, and simmer over medium heat for 15 minutes.
4

Add the eggplant to the tomato sauce, toss with cooked pasta, and it's done!