The most famous piece of composer Vincenzo Bellini, a native of Sicily, is considered the Opera "Norma", which was put in the Milan La Scala Theater in 1831. Another contribution of Sicily to Italian culture - dishes from eggplant (which is worth at least), and it is not surprising that the most famous of them - Alla Norma - was named after the Opera Bellini. However, today's recipe paste with eggplants is not an accurate presentation of the Sicilian classics, but rather, the dish is based on: for example, when cooking a paste Alla, the cheese of ricotta salad, I took the usual, but from this my paste with eggplants did not become less tasty .

Pasta with eggplant

Low

30 minutes

Ingredients

200 g. Short paste

2 eggplant

2 cloves garlic

1 Lukovitsa

400 tomatoes in its own juice

800 ripe tomatoes

50 g. Ricotta cheese

3 tbsp. olive oil

1 tbsp. butter

1 tsp. dried oregano

Clean eggplants, cut them with large cubes, pour out salt and put on the colander for 10 minutes. In a large frying pan, we will warm out olive, add garlic cloves crushed with knife, fry until goldenness, remove and throw it away: they have already given our aroma of oil. Cat with eggplant surplus salt and fry them in oil from all sides to a golden crust, then put in separate dishes.

Add to the pan where there is a little oil after roasting eggplants, a spoonful of butter and to transparency, fry finely chopped onions (if you want a slightly sharp sauce, together with the bow, you can fry a bit of dried chili). Add tomatoes in your own juice or tomatoes, cleansed from the peel and are crucified, seasonable oregano and extinguish on medium heat, after periodically stirring and breaking pieces of tomatoes with a spatula until you get a thick sauce. Reduce the fire to a minimum, add eggplants and cover the frying pan with a lid.

Onions on 1 pc.

Garlic 2 teeth

Sweet Bulgarian Pepper 1pc.

Olive oil 3-4 tbsp. l.

Pepper black ground to taste

Dried herbs to taste

Sugar sand to taste

Food salt to taste

Cooking

It is worth knowing! If there is a paste of figurehead form, it is rationally to feed a thick sauce to it or having large pieces of vegetables. In this case, spaghetti will be able to hold the refueling on their surface. It turns out a delicious and spectacular externally dish. But for figured paste need a more liquid sauce, for example, vintage, bolognese or ordinary creamy.

First you need to prepare all the vegetables that will be needed for cooking paste (see photo). It is eggplant, tomatoes, onions, pepper and garlic. Tomatoes must necessarily take ripe and preferably medium in size. They should be scolded with boiling water, get rid of skin and seeds. Next, the flesh is cut by small pieces. Bulgarian pepper for this Kushan is suitable as raw and baked. In the latter case it will be necessary to brush it from the skin. And then the pepper needs to be simply cut into small pieces.



If you are worried that eggplants will be impatient, it is worth taking care that this does not happen. For this, eggplants need to cut into pieces and shield salt, as shown in the photo. In this form, they should be withstanding 20-30 minutes, and after this time it is washed under running water and squeeze slightly. This simple processing will exclude bitterness. Similarly, we can hold the vegetables in cold salted water, the result will also be the absence of bitterness. Remember that it is advisable to get rid of seeds, especially if they are large.



Next should be prepared onions. It must be cleaned from the husks, wash under running water and cut into small pieces. Next, you should install a skeleton on the stove, pour 3-4 spoons of vegetable oil (olive) is ideal) and when the frying pan is increasing, fry the crushed bow until a golden shade appears.



When the bow is slightly smoothed, you will need to put into the frying pepper into the pan. Vegetables should be extinguished under the closed lid for 10 minutes on a small fire. After this time, it is worth checking the pepper: it should be slightly softened.





After that, garlic and tomatoes lay out in the saucepan. The dish needs to be slightly salted to taste. You can also add pepper and salt at the end of cooking. Now you need to add all the spices to the pan to vegetables (1-2 chopping basil, oregano, dill, thyme) and half a teaspoon of sugar.



It remains to turn the dish under the closed lid by reducing the fire to the minimum, within another 20 minutes. It will make a vegetable blank very soft and tender. Vegetables can exit an excess liquid. It should be evaporated, removing the lid from the frying pan and making the fire a little more.



While the vegetables are preparing in tomato sauce, you need to boil the paste. To do this, you will need a large pan, which should pour 2-2.5 liters of water and add 1-2 teaspoons of salt. The exact time of cooking is indicated on the packaging paste. When pasta will be ready, they should be thrown into a colander to glass water.



It remains to mix pasta with vegetables. The dish should be under the lid for 3-5 minutes. Pasta with tomatoes and eggplants in Italian is a very tasty dish that many will appeal. Despite the absence of meat in the composition, the Kushan is obtained satisfying and appetizing, and its cooking is easy. Bon Appetit!

KBJO and composition for the whole dish

Pasta I love two types - without any additives (when filing, put butter and grated cheese in a plate) and pasta, cooked in a vegetable sauce on olive oil, looking forward to seasonal vegetables. For the recipes, the paste in the sauce is best suited Penne paste. Penne is translated as "feathers", it is believed that this pass in the form of ribbed tubes is best absorbs sauces. One favorite recipe -, here already posted, and in today's recipe for sauce will be more, and it is much sharper. I offer the attention of lovers of pasta pasta Penne in tomato-eggplant sauce with the addition of sharp peppers and spices. This is Thaaaac delicious! Everything recipes with eggplant - by .

Structure: (on 3-4 servings)

• Dry Penne Paste - 200 grams
• Water - 2 liters
• Salt large - 3-4 teaspoons without a slide
• Onion - 1 piece
• Garlic - 2-3 teeth
• Tomatoes - 3 pieces
• Eggplants young - 2 pieces
• Olive fragrant oil (Extra Virgin) - 3-4 tablespoons
• Burning pepper - to taste, depending on the acute
• Black ground pepper, a mixture of dry spicy herbs - to taste

How to prepare Italian Penne Paste in a fragrant acute vegetable sauce from onions, tomatoes, eggplants and burning peppers with spices on olive oil

Prepare vegetable sauce for pasta. Sauce will be much for such a quantity, pasta will drown in eggplant and tomato sauce and will be very juicy. The macaroni does not include eggs, a paste with vegetables on this recipe can be included in the diet of vegetarians. Onions, garlic and burning pepper finely chop.

Cut onions, garlic and sharp peppers

Eggplant clean up with strips and cut into cubes. Salt is not sprinkled, we do not press from bitterness, the light mustard gives a special note with eggplant dishes, moreover, the bitter eggplants have recently come across extremely rarely. (But if you are on a diet and consider calories, sprinkle eggplants with salt for 15-20 minutes, then rinse and squeeze. Such eggplants are worse absorbed fat, and oils for vegetable sauce will need less. The main thing is at the end of the preparation, do not forget that eggplants are already salty ).

Tomatoes omit in boiling water for 15 seconds, clean and chop finely.

Heat in a saucepan (the dishes should be deep, the pasta will add straight to the eggplant and tomato sauce) olive oil, lay onions.

When the bow becomes transparent, add eggplants and fry under the lid for 5-7 minutes. You can add a spoon-other oil.

When eggplants become soft, add tomatoes, garlic and burning pepper. Salt, pepper and straighten on medium heat until vegetable availability (8-10 minutes).

Tomatoes will be allowed to stew under the lid so that the vegetable sauce remains juicy, and if the juice is too much - not to cover, the excess liquid will evaporate. Cook pasta - boil 2 liters of water, add 2 teaspoons of salt, float the paste and cook to the state of Al Dente according to the instructions on the package - 11 minutes, interfere with periodically. Merge through a colander.

Juicy sauce from eggplants, tomatoes, onions, garlic and burning pepper for pasta Penne is ready.

Add to vegetable sauce Spicy herbs, suit any mixture of Mediterranean spices. I have basil, mint, celery and thyme. I put quite a lot, a complete teaspoon. Share pasta into fragrant sharp eggplant and tomato sauce. Stir so that the vegetable sauce is evenly impregnated with the paste.

Turn off and give to stand a couple of minutes under the lid. Penne paste with eggplants is ready. Put the pasta in a juicy vegetable sauce on a flat plate, decorate with fresh greens.

I have arugula and green basil for me, their aromas are perfectly combined and harmoniously emphasize the Mediterranean origin of the dishes.

Rich summer lunch is ready. Bright, juicy, sharply and at the same time gently. Let's try? Incredibly tasty! I love Italian pasta in eggplant sauce for breakfast with.

Bon Appetit!

Makaroni with eggplants - a dish is simple and simple. Came from work, and nothing for dinner? This recipe will help you. True, if there are meats in the family, I advise you to submit them an additional piece of meat :-)

For the preparation of spaghetti with eggplants and tomatoes in its own juice, we prepare products on the list.

Eggplants apply quite large cubes, spray salt and hollow water. So go hurt. Stop aside.

I did not clean the eggplant, you're free to do it as convenient for you.

As long as we will take onions and garlic. All cut, as the soul wishes. My soul wished onions to cut into a quarter-rings. Fry on sunflower oil.

Add tomatoes in our own juice. On low heat, fear of density.

While cooks sauce, frog eggplants (water, of course, salt!) On a small amount of sunflower oil.

In parallel, dried spaghetti in salted water.

Add eggplants to the cauldron with sauce.

And we will send Spaghetti there. Solim, pepper to taste. Mix. Makaroni with eggplants and tomatoes in their own juice are ready!

Let's give a dish warm.

Bon Appetit!

Having been in Italy several times, I realized that the Italians prepare pizza and pasta absolutely with all the products. The pasta with eggplants tried for the first time in a small restaurant in Rome and was surprised that the dish in its own - vegetable, dietary, but at the same time very satisfying.

If you have the opportunity to buy a paste of wheat solid varieties, then you can prepare a definitely low-calorie, tasty and useful dish.

Prepare all the ingredients on the list. Basil can be added to the paste at the very end of cooking or decorate the dish before serving.

Onions and garlic are very small.

Bulgarian pepper can clean from seeds and apply thin longitudinal stripes.

In the frying pan, olive oil, he drove it on fire and add onions and garlic to it. Fry vegetables for 5-7 minutes, until the softness of the bow, then lay out the chopped bell pepper. Fry all together for another 5 minutes.

Tomato is large cut in a small cube, and Cherry tomatoes cut in half.

We add tomatoes in the pan and pastry vegetables are 10 minutes while tomatoes will not be allowed and will not become softer.

Eggplant apply first with circles with a thickness of 3-4 mm, and then each circle can be cut into four parts. Abundant to the obstacles of eggplants.

The next stage has two options.

1. It is possible to preheat eggplants to fry in oil to rosy, and then add to the sauce
2. You can immediately lay eggplants in the sauce, by pressing the separated liquid

The second option is more dietary, I chose it and put raw eggplants in the sauce.

Add salt, sugar, spices to the pan. All mix and prepare the sauce for another 15 minutes, until the complete readiness of eggplants.

In the meantime, I boil Penne in accordance with the instructions on the package. I cook Penna Al Dente, i.e. Do not talk a little, literally a couple of minutes. We throw ready-made penne on the colander and give water completely drain. In the finished sauce with eggplants, lay out the paste and mix well.

Paste with eggplants is ready. This time I filed a paste to children, so Basil did not lie down. Eggplants in the dish are drinking sauce, obtained juicy and gentle.

Bon Appetit!