The pasta dishes are a great classic to the house, as Sir loves a lot of pasta, and then we must say that it is a simple meal to make during the week. But, it must constantly be renewed in order to not eat all the weeks the same recipes ! And as it is the season of beautiful eggplants, I want to share with you my version of the pasta with eggplant. A sauce made of fresh tomatoes, mascarpone cheese, and eggplant fondant… it’s not give you want it all ?!
Like what, the mascarpone is not that the tiramisù !!!
Who is it, who is going to eat good pasta this week ?!!!
Pasta with eggplant
Ingredients (for 2 people)
- 200 g of pasta
- 1 large eggplant
- 5 tomatoes
- 1 onion
- 1 clove of garlic
- 3 tbsp of mascarpone
- 1 drizzle of olive oil
- 1 dash balsamic vinegar
- 1 pinch of pepper
- Salt and pepper
Cut the eggplant into small cubes and then sauté them in a pan with a drizzle of olive oil for 8 minutes over low heat. Then add the onion chopped and the crushed garlic clove and let them brown.
During this time cut the tomatoes into cubes then add to the eggplant. Also add a dash of balsamic vinegar, season to taste and put a pinch of pepper in the sauce. Let it simmer for 15-20 minutes. Then add the mascarpone and stir.
Cook your pasta and then toss them with the sauce, add a little water to cook pasta if needed.
Finish by adding the basil chopped and parmesan cheese.