Pasta Salad with Eggplant and Sun-Dried Tomatoes

Another express summer recipe by Deb, using typical Mediterranean ingredients: the pasta salad with eggplant and sun-dried tomatoes.


Pasta 400 Gram
Eggplants 300 Gram
Sun dried tomatoes
Spring onions 2 Medium
Ricotta salata cheese 20 Gram , grated
Pine nuts 60 Gram
Basil leaves 20 Small
Chilli pepper 1 Medium
Extra virgin olive oil 4 Tablespoon
Garlic 1 Clove (5 gm)
Salt To Taste



1. Cut the eggplants into circles about 1/10 inch (3 mm) thick.

2. Soften the sun-dried tomatoes by soaking in hot water for 5 minutes when they have softened, cut into strips.


3. In a pan with oil, sauté garlic, chili pepper, spring onion, until brown.

4. Add the eggplants and salt to taste cook the eggplants with a ladle of hot water, then add the sun-dried tomatoes.

5. When the eggplants have softened, add the roughly chopped basil leaves.

6. In a small nonstick pan, toast the pine nuts.

7. Boil the pasta in plenty of salted water. Drain the pasta keeping a little cooking water.

8. Toss the pasta along with the sauted vegetables and the pasta water.

9. Fold in the toasted pine nuts and the grated ricotta salata cheese.


7. Serve it hot or cold.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1347Calories from Fat 510

 % Daily Value*

Total Fat 57 g87.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 717 mg29.88%

Total Carbohydrates 172 g57.3%

Dietary Fiber 16 g64%

Sugars 20 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet