The English Post

Pasta with eggplant sauce

PASTA WITH EGGPLANT SAUCE
Written by Veronica Lavenia

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

Serves 2

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

  1. Wash and slice the eggplants (aubergines) and steam for 15-20 minutes.
  2. Blend the eggplants with nuts, capers, parsley. Season the sauce with olive oil, a pinch of salt and white pepper.
  3. 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).

Don’t miss:

Pasta with asparugus pesto

Vegan chocolate strawberry cake

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.