Now with the cooler weather upon us, well, here in Italy it is still quite warm, but that doesn’t mean we can’t start eating comfort food.
I much prefer hot pasta dishes than cold ones and I love a good risotto but of course a risotto does take time, when you have the time it is so worth it. Since this is one of those days where time is limited I will have to stick to this delicious pasta dish.
This tomato, eggplant and sausage pasta dish is a good way to use up some summer eggplant and celebrate the coming of fall. This dish is probably best with bucatini, but since my eldest daughter requested linguini, I couldn’t refuse. So whatever pasta you fancy go for it.
September means it’s time for my husband and many other Italians who own a vineyard to start picking grapes so they can make their delicious wine. When lunchtime approaches during this period, I’m always thinking about what I can make that is fast, delicious and easy for when we all come home starving. This is why this pasta recipe resolves all my problems! It’s filling because pasta plus sausages and eggplant stops our hunger and it’s filling enough that a salad and some fresh Italian bread (to get every drop of that mouth-watering sauce from our plate) is just perfect for a fast lunch or dinner.
So if you have any eggplant left over or you want to pick some up at the local market, this is the perfect pasta dish to use it for. Buon Appetito!
Tomato, eggplant and sausage pasta
- 2 medium eggplants (washed but not skinned and cut into cubes)
- 2 -3 pieces Italian sausages skin removed and broken into
- 3/4 grams of a can of diced tomatoes nothing else added, 325
- 2 tablespoons olive oil 26 grams
- 1/2 teaspoon oregano 1/2 gram
- 1/2 teaspoon basil 1/2 gram
- 1/4-1/2 teaspoon salt 1 3/4-2 grams
- pinch or 2 of hot pepper flakes if desired
- 1/4 cup water 60 grams
- 3-4 leaves fresh basil
- freshly grated parmesan cheese for topping
- Cut the eggplant into cubes and toss with 1/2 tablespoon (8 grams) salt, leave for about 30-40 minutes in a colander, to help drain excess water.
- In a medium- sized frying pan on low to medium heat add 2 tablespoons (26 grams) olive oil, the eggplant, and the pieces of sausage. Let cook stirring occasionally for approximately 10-15 minutes till eggplant starts to become translucent and sausage starts to brown, add tomato, basil,oregano, salt, hot pepper flakes and water, stir then cover and continue to cook on low to medium, (stirring occasionally) till sauce thickens. Toss with 3 - 3 1/2 cups cooked long pasta. Top with fresh chopped basil leaves and freshly grated parmesan cheese. Enjoy!