Pasta with Eggplant and Ground Meat

When you dont have much time, you can almost always prepare pasta!

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 28 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 250 g Eggplant, raw

  • 0.25 piece Spices, dried green

  • 1 piece Onion, raw

  • 300 g Tomato, red

  • 2 pod Garlic, fresh

  • 4 spoon Oil, olive

  • 300 g Meat, beef, ground

  • 3 spoons Olives, black, in brine

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, oregano, dried

  • 4 twig Parsley, fresh

  • 60 g Cheese, Parmesan, hard

Steps

  1. Thoroughly wash the eggplants and slice them into rings, then place them in a large ceramic bowl. Rub the rings well with salt and let them sit for at least half an hour to remove bitterness. Stir them several times in between.

  2. Peel the garlic, onion, and bell pepper, then finely chop each ingredient separately. Place the tomatoes in a tall bowl and blend them smoothly with a hand mixer. Rinse the olives under running water, drain them thoroughly, then pit them and cut them in half.

  3. Transfer the eggplant rings to a paper towel, cover them with it, and press with your palm to release as much water as possible. Place a grill pan on the stove and heat it well, then add two tablespoons of oil. Sear the eggplant rings on both sides in the hot pan. Transfer the seared rings to a separate bowl and cover to keep them warm.

  4. Place a new pan on the stove and heat two tablespoons of oil. Sauté the onion until fragrant and translucent. Then add the bell pepper and ground meat, and cook for about 5 minutes until the meat is evenly browned. Stir frequently. Pour in the blended tomatoes and simmer on medium heat for 15 minutes to thicken the sauce and tenderize the meat. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions.

  5. Add the olives to the sauce and season to taste with salt, pepper, oregano, and garlic. Remove the pan from the heat and let it sit for at least 5 minutes to allow the flavors to meld.

  6. Grate the Parmesan into long strips. Thoroughly wash and dry the parsley, then finely chop it. Drain the cooked pasta well, serve it in deep bowls, top with the seared eggplant rings, pour the prepared sauce over it, and sprinkle with parsley and Parmesan. Serve the dish.

Nutrition Information (Per 100g)

  • Calories: 193.94 kcal
  • Fat: 7.33 g
    • Saturated Fat: 1.78 g
  • Carbohydrates: 22.95 g
    • Sugars: 1.58 g
  • Protein: 7.33 g
  • Fiber: 1.64 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.