Pasta with eggplant and zucchini

Pasta with eggplant and zucchini

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Ingredients for making pasta with eggplant and zucchini

  1. Pasta (here fettuccine) 150 grams
  2. Eggplant 1 piece (small size)
  3. Zucchini or zucchini 1 piece (small size)
  4. Cherry Tomatoes 5-6 pieces
  5. Garlic 1-2 cloves
  6. Olive oil for frying
  7. Salt to taste
  8. Dried basil to taste
  9. Ground black pepper to taste
  • Main ingredients: Eggplant, Zucchini, Tomato, Pasta
  • Serving 2 servings


Frying pan, pan, kitchen knife, cutting board, slotted spoon, fork, spatula.


Step 1: prepare the ingredients.

Rinse the eggplant and zucchini and cut into medium-sized cubes.
Wash and cut the cherry tomatoes in half.
Peel the garlic cloves and chop finely or grate.

Step 2: Cook the pasta.

Boil the pasta in salted water until al dente. The exact time of cooking should tell you the packaging of your pasta, in this it is better to trust the manufacturers, since the cooking time for different products is different.

Step 3: stew the vegetables.

Preheat in a pan 2-3 tablespoons oil and fry the eggplant in it. Since eggplant absorbs a lot of oil, you can add a little more in the process if necessary. Fry over medium heat 3 minutesstirring.
Put the zucchini and fry all together still 2-3 minuteswhile stirring occasionally.
Add cherry tomatoes and chopped garlic to the vegetables. Continue cooking until the tomatoes are soft.
At the very end, salt and pepper the vegetables to taste.

Step 4: add the paste to the vegetables.

While stewing vegetables, catch the pasta from the water with a slotted spoon (or drain everything in a colander). Leave only a little water under them.
Add fettuccine to the pan with vegetables, pour 2-3 tablespoons water in which they were boiled, and simmer all together for 1 minute, stirring gently.
Try it, maybe it’s worth adding more salt and pepper. Season with dried basil.

Step 5: serve the pasta with eggplant and zucchini.

Serve pasta with eggplant and zucchini hot immediately after cooking. This is the main course. It fits perfectly on the table as a lunch. Hearty and tasty. It is especially good if you cook a dish of your own vegetables, freshly picked from the garden.
Enjoy your meal!

Recipe Tips:

- Ready pasta with vegetables can be sprinkled with grated Parmesan, if you like cheese.