Pasta with eggplant sauce is a must on my Summer table.
In summer, the eggplants (aubergine) are the queens of the Italian table. There is no region of South Italy that does not have an adequate number of recipes to enjoy this delicious vegetable (from the ancient, considered poisonous). “Parmigiana”, “Pasta alla Norma”, fried or stuffed eggplant, there are many delicious ways to cook them. This recipe is really quite simple. Pasta is crucial. You can choose long or short pasta, according to your taste, but the important thing is that it is made with durum wheat flour and is rough enough to hold the sauce.
Pasta with eggplant sauce: Ingredients
320 g (11 oz) pasta
2 purple eggplant-aubergine (or 1 large eggplant)
1 tablespoon capers
1 tablespoon toasted hazelnuts
A sprig of parsley
6 tablespoon Extra virgin olive oil
Pinch of sea salt
White pepper, to taste
Pasta with eggplant sauce: Method
- Wash and slice the eggplants (aubergines) and steam for 15-20 minutes.
- Blend the eggplants with nuts, capers, parsley. Season the sauce with olive oil, a pinch of salt and white pepper.
- Cook the pasta al dente, in salted boiling water, and seasoned with a sauce of eggplant (to which you add 2-3 tablespoons of cooking water).