This Roasted Eggplant Tomato Pasta is a delicious fresh egg Tagliatelle pasta recipe. In brief, it is a recipe derivated from Italian cuisine that should not be left untried by anyone who likes pasta and wants to explore new recipes.
According to the original recipe, first, the eggplants will fry. In this way, they are crispy when added to the cooked tomato and basil sauce.
I have chosen to bring it to you in a healthier version, preferring to bake the eggplants in the oven. I used the grill baking program.
It is a tasty vegan and vegetarian recipe. Also, I cook it with bacon too, but this is a personal choice. So, for a vegetarian recipe, eggplant ragu is enough.
The sauce turns out very tasty, which combined with fresh pasta is even more delicious, a dish that you should try.
The dish is rich in nutritional value, full of flavor, color, and easy to cook. As well, If you like vegetarian sauces to accompany your pasta, you can try our Fusilli Pasta or Pasta with Tomatoes and Basil.
Ingredients for 4-6 Servings
- 500 g of fresh egg tagliatelle pasta
- 2 eggplants
- 2-3 large tomatoes (about 300 g of tomato pulp)
- garlic, fresh basil leaves
- olive oil, salt, pepper
- 100 g of bacon in cubes (facultative)
- chilly pepper (facultative)
- ground Parmesan or Grana cheese to serve it
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Directions
Eggplant Ragu
- As a start, we will wash the eggplants and cut them into small cubes.
- Next, marinate them with salt, pepper, and a pinch of olive oil and place them in a pan lined with baking paper.
- We will grill the eggplants for about 10 minutes until they become crispy.
- Meanwhile, peel tomatoes and remove their seeds by pressing with our fingers after cutting them in half. Grate them with a hand grater or blend them with a blender.
- Also, pass their pulp through a colander to eliminate remained seeds.
- Then, in a pan, add olive oil, a clove of garlic, and basil leaves. Add tomato pulp and cook it to make it sauce. We use poached garlic.
- As well, add salt and pepper and cook the tomatoes for a few minutes at medium temperature.
- Continue adding the roasted eggplants, season with salt, pepper, olive oil, and cook the sauce for a few minutes. We will make a bound eggplant ragout sauce for our pasta.
- Then, the sauce is ready to enjoy with fresh tagliatelle, which we will boil in salted water for 2-3 minutes.
Eggplant and Bacon Sauce
- If you prefer to add bacon (pancetta) to the sauce, then in a non-stick pan, we will add the bacon. We cook it in its fat, so without adding oil or other fats until it becomes crunchy. The bacon starts to turn white when cooked properly.
- Remove the bacon from the pan or set it aside on the same pan. Then, add a few olive oil, hot pepper, and garlic to the released fat.
- Once the oil flavors, we will combine the bacon with the eggplant sauce in this pan. Let them taste together and for 1-2 minutes to get the taste of chili peppers. Enjoy the pasta sauce with salt, pepper, and olive oil if needed.
- Next, cook the tagliatelle pasta and add them to the sauce for 30 seconds. In the end, serve pasta immediately, enjoying the plate with grated cheese and fresh basil.
Bon Appetit!
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