Melanzane with Pasta

De.Ma.Cuisine's picture

Jun. 12, 2013


Eggplant 1 , peeled (peeled and sliced lengthwise 1/4" thick)
Salt 1 Pinch (for eggplant)
Olive oil 2 Tablespoon
Onion 1 Cup (16 tbs) , chop
Garlic 6 Clove (30 gm) , dice (you can use less if you'd like)
Salt & pepper To Taste
Thyme 1 Pinch
Red pepper flakes 1 Pinch
Vegetable stock/Pasta water 1/2 Cup (8 tbs)
Cooked pasta 1/2 Cup (8 tbs) (use your favorite kind of fettuccine noodles, broken into 2" pieces)
Fresh basil 1 , chop (for topping)
Lemon slices 2 (for topping)


1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.

2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.

3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.

4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)

5. Serve topped with basil and a squeeze of lemon

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 561Calories from Fat 281

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 827 mg34.46%

Total Carbohydrates 65 g21.7%

Dietary Fiber 16 g64%

Sugars 15 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet