Fresh Tomato And Aubergine Pasta Delight

A vibrant and flavorful dish that captures the essence of Mediterranean cuisine, featuring juicy tomatoes and tender aubergine.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Mediterranean

Keyword: Easy

Servings: 4 servings

4 cups Fresh Tomatoes, diced Use in-season varieties like Roma or beefsteak for best flavor.
1 large Aubergine, cubed Salt before cooking to enhance flavor.
400 grams Pasta Choose your favorite type, such as penne or spaghetti.
3 tablespoons Olive Oil Use high-quality extra virgin olive oil.
3 cloves Garlic, minced Essential for building flavor.
1 medium Onion, finely chopped Sauté until translucent for best flavor.
1 handful Fresh Basil leaves, torn Adds freshness to the dish.
Salt and Pepper To taste.

1. Prepare the aubergine by cutting it into cubes and sprinkling with salt. Let it sit for 30 minutes to draw out moisture.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, reserving 1 cup of pasta water before draining.
3. Pat the drained aubergine dry. In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the aubergine until golden brown and tender, about 7-10 minutes.
4. Remove the aubergine from the skillet. Add another tablespoon of olive oil, then sauté the chopped onion until translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Stir in the diced tomatoes and cook for 10-15 minutes until they break down into a sauce.
7. Return the sautéed aubergine to the skillet, season with salt and pepper, and add reserved pasta water if needed.
8. Add the cooked pasta to the skillet and toss to combine, heating through for 2-3 minutes.
9. Remove from heat and stir in the torn basil leaves.
10. Serve hot, garnished with additional basil if desired.

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove.