Tortiglioni Melanzana recipe

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Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 (14.5 ounce) can whole peeled tomatoes
½ teaspoon white sugar
salt and ground black pepper to taste
½ cup vegetable oil for frying
1 eggplant, thinly sliced
10 ounces tortiglioni (tube-shaped) pasta
2 tablespoons pitted Kalamata olives, sliced
2 tablespoons grated Grana Padano cheese
2 tablespoons mayonnaise

Nutrition Info

432.2 calories
carbohydrate: 63.2 g
cholesterol: 4.9 mg
fat: 15.9 g
fiber: 4.8 g
protein: 11.9 g
saturatedFat: 2.6 g
servingSize: -
sodium: 338.1 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat, cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.

  2. Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.

  3. Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes, drain.

  4. Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta, stir lightly to incorporate.

Recipe Yield

4 servings

Recipe Note

An easy but very yummy pasta recipe with eggplant and kalamata olives.

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