Recipe Name: Spaghetti with Eggplant and Zucchini Sauce
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 350g |
| Tomato passata (puree) | 700g |
| Eggplant | 400g |
| Zucchini | 400g |
| Red onions (or scallions) | ½ |
| White wine | ½ cup (about 125ml) |
| Parmigiano Reggiano DOP | 30g |
| Fine salt | to taste |
| Fresh parsley | to taste |
| Extra virgin olive oil | to taste |
Instructions:
-
Prepare the Vegetables
Begin by prepping your vegetables. Clean the eggplants and cut them into small cubes. Do the same with the zucchinis, slicing them into small pieces. -
-
Cook the Onion and Eggplant
In a large saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the red onion (or scallions) and sauté for a few minutes until it softens and becomes translucent. -
Add the Eggplant and Sauté
Add the diced eggplant to the pan and cook for about 15 minutes, stirring occasionally, until they start to soften and turn golden brown. -
Deglaze with White Wine
Once the eggplants have softened, pour in the white wine to deglaze the pan. Let the wine evaporate, leaving a subtle flavor in the vegetables. -
Simmer the Sauce
Add the zucchini to the pan along with the tomato passata (tomato puree). Stir well to combine everything, and reduce the heat. Let the sauce simmer gently for around 30 minutes, stirring from time to time. This will allow the flavors to meld together beautifully. -
Cook the Spaghetti
In the meantime, cook the spaghetti in a large pot of salted boiling water according to the package instructions, until al dente. Drain the pasta, reserving a little bit of the cooking water for later. -
Combine the Pasta and Sauce
Once the sauce is ready, add the cooked spaghetti directly into the pan with the sauce. Stir gently, adding a bit of pasta cooking water if needed to create a smooth and well-coated sauce. -
Finish with Parmigiano and Parsley
Once combined, turn off the heat and sprinkle the grated Parmigiano Reggiano over the pasta. Add a generous handful of freshly chopped parsley for a burst of color and freshness. -
Serve
Your delicious Spaghetti with Eggplant and Zucchini Sauce is ready to be served! Enjoy it with a light drizzle of extra virgin olive oil and a sprinkle of salt if desired.
Tips and Variations:
- Vegan option: To make this dish vegan, simply omit the Parmigiano Reggiano or replace it with a vegan cheese alternative.
- Add garlic: For extra flavor, add a couple of minced garlic cloves to the oil when sautéing the onions.
- Make it spicy: If you like a bit of heat, add a pinch of red pepper flakes when cooking the vegetables.
This Spaghetti with Eggplant and Zucchini Sauce is a wonderful dish that highlights the flavors of summer vegetables, perfect for a light yet satisfying meal. The combination of tender eggplant, zucchini, and tomato sauce will surely delight your taste buds.
