Tortiglioni with Eggplants

Another quick and easy pasta dish

Ingredients:

2 medium eggplants

rock salt

4 tbsp extra virgin olive oil

2 garlic cloves

1 chili pepper (optional)

2 cups Italian Tomato Passata

salt to taste

500 g pasta

serves 4-5

Cut two medium eggplants into cubes, place in a colander and add some rock salt. Let the eggplants sweat for 30 minutes, then rinse under cold running water. Set aside.

In a frying pan put three tablespoons of extra virgin olive oil and two peeled cloves of garlic, cut into halves. If you like it hot add the chili pepper too. Fry the garlic (and chili), then, before it becomes dark, add the eggplants. Fry the eggplants on low, when they become a little dry add two cups of Italian Tomato Passata. Cook until the eggplants are soft and the tomato sauce thick, add salt to taste, and one more tablespoon of olive oil. Use this sauce to dress pasta, here I used tortiglioni pasta.

Photos and Recipes by Alessandra Zecchini ©