Pasta with Eggplant, Tomatoes and Mozzarella Recipe
A hearty pasta in the style of homely Italian cooking: tender eggplant, a simple tomato sauce and stretchy mozzarella. The dish is a bit like a cross between pasta and a vegetable bake – perfect for a family dinner when you want something comforting but still packed with vegetables.
Pasta z bakłażanem, pomidorami i mozzarellą to esencja włoskiego „comfort food”: miękki, podsmażony bakłażan, prosty sos pomidorowy i ciągnące się nitki sera przy każdym kęsie. Smakuje trochę jak skrzyżowanie lazanii z zapiekanką warzywną, ale robi się ją w tempie zwykłego makaronu z sosem. To danie, które potrafi nasycić całą rodzinę bez grama mięsa, a jednocześnie nie jest ciężkie jak klasyczne zapiekanki.
Chef's tips
Bakłażana dobrze jest podsmażyć partiami na porządnie rozgrzanej patelni, żeby się zrumienił, a nie dusił we własnym soku – wtedy nie będzie gąbczasty. Mozzarellę odciśnij z nadmiaru wody i dodaj na sam koniec, już po połączeniu makaronu z sosem; wystarczy chwila, by się rozpuściła i zaczęła ciągnąć. Uważaj, żeby nie rozgotować makaronu – najlepiej wrzuć go do sosu lekko al dente i pozwól mu „dojść” jeszcze minutę na patelni.
How to serve
Podawaj w dużej, rodzinnej misce na środku stołu, z dodatkową porcją świeżych ziół i ewentualnie startym parmezanem dla chętnych. Świetnie pasuje do niej prosta sałata z rukoli albo miksu sałat z octem balsamicznym, która odświeży talerz. To bardzo wygodne danie na wieczór filmowy lub mecz – każdy może nabierać sobie porcje prosto z naczynia, a do picia wystarczy dzbanek czerwonego wina stołowego lub domowej lemoniady.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- pasta - 350 g
- eggplant - 1 large piece
- canned chopped tomatoes - 400 g
- cheese - 200 g
- onion - 1 piece
- garlic - 2 cloves
- olive oil - 4 tablespoons
- dried oregano - 1 teaspoon
- fresh basil or parsley - 0.5 handfuls
- salt
- freshly ground black pepper
Main Ingredient:
eggplant
Preparation
- Wash the eggplant, trim the ends and cut into cubes of about 1.5 cm. Lightly salt, toss and set aside for 10 minutes to draw out some moisture.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just firm to the bite. Drain, reserving about half a cup of the cooking water.
- Rinse the salt off the eggplant and pat it very dry with paper towels.
- Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Add the eggplant and fry for 8–10 minutes, stirring often, until soft and lightly browned. Transfer to a plate.
- In the same pan add 1 tablespoon of olive oil. Add the finely chopped onion and sauté for 4–5 minutes over medium heat until soft and slightly translucent, without browning.
- Add the chopped garlic and fry for about 30 seconds, until fragrant.
- Pour in the canned tomatoes, add the dried oregano and a pinch of salt and pepper. Stir and simmer for 10 minutes over low heat until the sauce thickens slightly.
- Add the fried eggplant to the sauce, stir and cook together for another 3–4 minutes. Season with more salt and pepper if needed.
- Add the cooked pasta to the pan with the sauce. Mix thoroughly, adding a little pasta water if needed so the sauce coats the pasta better.
- Cut the mozzarella into small cubes. Add to the hot pasta and gently toss until the cheese starts to melt and turn stretchy.
- Serve immediately, sprinkled with torn basil leaves or chopped parsley.
- tips": { "storage": "If you want to prepare the dish in advance, make just the eggplant tomato sauce and keep it in the fridge for up to 3 days. Cook the pasta and add the mozzarella just before serving.", "serving": "Serve with a simple green salad with olive oil and lemon, and grated Parmesan for those who want it.", "variations": [ "Add a few olives or capers to the sauce to give it a more Mediterranean character.", "Replace part of the mozzarella with feta cheese for a saltier flavor.", "If you like spicy dishes, add a pinch of chili flakes to the sauce." ] }, "leftovers": { "notes": "Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water so the sauce loosens up again." }, "tags": [ "pasta", "vegetarian", "dinner", "comfort food" ], "whySpecial": "Pasta with eggplant, tomatoes and mozzarella is the essence of Italian comfort food: soft, pan-fried eggplant, a simple tomato sauce and stretchy strands of cheese in every bite. It tastes a bit like a cross between lasagna and a vegetable bake, but it comes together as quickly as a regular pasta with sauce. It can fill up the whole family without a gram of meat, yet it isn’t as heavy as classic casseroles.", "authorTips": "It’s best to fry the eggplant in batches in a well-heated pan so it browns instead of stewing in its own juices – that way it won’t turn spongy. Pat the mozzarella dry to remove excess moisture and add it at the very end, after combining the pasta with the sauce; it only needs a moment to melt and turn stretchy. Be careful not to overcook the pasta – ideally, add it to the sauce while it’s still slightly al dente and let it finish cooking for another minute in the pan.", "servingSuggestions": "Serve in a large family-style bowl in the middle of the table, with extra fresh herbs and optionally some grated Parmesan on the side. It pairs wonderfully with a simple salad of arugula or mixed greens with balsamic vinegar to freshen up the plate. This is a very convenient dish for a movie night or game night – everyone can help themselves straight from the dish, and all you need to drink is a jug of table red wine or homemade lemonade.", "personalNote": "I usually make this pasta on weeknights when there’s one lonely eggplant in the fridge and an opened ball of mozzarella left over from weekend pizza. Sometimes I transfer everything to an ovenproof dish, sprinkle with a bit of cheese and give it a quick bake when I know everyone will be coming home at different times and just reheating their portions.", "seoKeywords": [ "baked pasta with mozzarella", "Italian meatless dinner", "pasta with eggplant and tomatoes", "Italian comfort food", "hearty pasta for family dinner", "oven pasta with vegetables", "vegetarian pasta bake", "easy pasta for movie night", "eggplant and cheese recipe" ] }, { "recipeId": "694fab50c00c5f15f6c33c09", "language": "EN", "slug": "grilled-eggplant-with-mozzarella-and-tomatoes", "title": "Grilled Eggplant with Mozzarella and Tomatoes", "description": "Eggplant slices grilled until golden, topped with mozzarella and juicy tomatoes, then briefly baked until the cheese melts. A light yet satisfying starter or supper, very popular in the summer regions of Italy. A bit like mini bakes, just in a vegetable version.", "ingredients": [ { "name": "eggplant", "variant": "medium-sized", "unit": "piece", "alternatives": [] }, { "name": "ball mozzarella", "variant": "", "unit": "g", "alternatives": [ "2 balls of 125 g each" ] }, { "name": "tomatoes", "variant": "", "unit": "pieces", "alternatives": [ "medium, ripe" ] }, { "name": "olive oil", "variant": "", "unit": "tablespoons", "alternatives": [ "for brushing the eggplant" ] }, { "name": "garlic", "variant": "", "unit": "clove", "alternatives": [ "pressed, optional" ] }, { "name": "dried oregano", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "fresh basil", "variant": "", "unit": "handful", "alternatives": [ "torn leaves" ] }, { "name": "salt", "variant": "", "unit": "", "alternatives": [ "to taste" ] }, { "name": "pepper", "variant": "", "unit": "", "alternatives": [ "to taste" ] } ], "steps": [ "Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.", "Wash the eggplants and cut them into slices about 1 cm thick, lengthwise or crosswise, as you prefer.", "In a small bowl mix the olive oil with the pressed garlic (if using) and a pinch of salt.", "Arrange the eggplant slices on the tray in a single layer. Brush them with the oil on both sides using a pastry brush or spoon.", "Place the eggplants in the oven for 15–18 minutes, until they soften and lightly brown. Halfway through baking, turn the slices over.", "Meanwhile, wash the tomatoes and cut them into thin slices. Drain the mozzarella and also slice it.", "Remove the tray with the eggplants from the oven. Place a slice of mozzarella and a slice of tomato on each eggplant slice. Sprinkle with a pinch of salt, pepper and dried oregano.", "Return to the oven for 7–8 minutes, until the cheese melts and the tomatoes soften slightly.", "Take out of the oven and let stand for 2–3 minutes. Sprinkle with torn basil leaves.", "Serve warm as a starter, light supper or side dish to grilled meat." ], "tips": { "storage": "If you want to prepare the dish ahead of time, bake only the eggplant slices and add the mozzarella and tomatoes just before giving them a short bake right before serving.", "serving": "They taste great with a slice of crusty bread and a simple salad with olive oil.", "variations": [ "You can add a little grated Parmesan on top for a stronger flavor.", "Instead of mozzarella, use provolone or another cheese that melts well.", "Add a few olives or capers on top for a more pronounced Mediterranean character." ] }, "leftovers": { "notes": "Store leftovers in the fridge in a closed container for up to 2 days. Reheat briefly in the oven or in a covered pan until the cheese melts again." }, "tags": [ "starter", "vegetarian", "eggplant", "baked" ], "whySpecial": "Grilled eggplant with mozzarella and tomatoes is reminiscent of small vegetable pizzas, where the dough base is replaced by slices of eggplant. The combination of smoky grilled flavor, creamy mozzarella and juicy tomatoes delivers an intense Mediterranean taste with a minimum of ingredients.", "authorTips": "Salt the eggplant slices on both sides and leave for 15–20 minutes, then pat dry – this helps remove bitterness and makes them absorb less oil. Grill them on a well-heated grill pan or barbecue until clear grill marks appear and the flesh softens but doesn’t fall apart. Place the mozzarella on already grilled eggplant and bake briefly, just until the cheese starts to stretch – baking for too long will make everything release too much liquid.", "servingSuggestions": "Serve the eggplants as a warm starter at a summer barbecue or as a light supper with a bowl of arugula salad and a glass of red wine, such as Chianti. They also work great on a party table as finger food – just cut smaller slices and provide toothpicks. It’s a good dish when you want to serve something vegetarian yet still filling.", "personalNote": "I usually make these eggplants when I’m planning a movie night and feel like something instead of classic pizza – I arrange them on one big tray and eat straight from it. I’ve also used the leftovers as a sandwich topping the next day and ended up with brilliant ‘Italian toasts’.", "seoKeywords": [ "grilled eggplant with mozzarella", "vegetarian grill starter", "light eggplant supper", "Italian eggplant dish", "vegetable alternative to pizza", "baked eggplant with tomatoes", "starter for summer party", "healthy meatless dish", "what to make with eggplant", "Mediterranean supper" ] }, { "recipeId": "694fac1dc00c5f15f6c33c14", "language": "EN", "slug": "pasta-alla-norma-with-ricotta-and-olives", "title": "Pasta alla Norma with Ricotta and Olives", "description": "A twist on the famous Sicilian pasta alla Norma – here the tomato and eggplant sauce is enriched with creamy ricotta and salty olives. The dish is hearty, fragrant with basil and perfect for a family meal when you want that Italian Sunday vibe without spending half the day in the kitchen.", "ingredients": [ { "name": "pasta", "variant": "or other short pasta", "unit": "g", "alternatives": [] }, { "name": "eggplant", "variant": "medium", "unit": "piece", "alternatives": [] }, { "name": "canned chopped tomatoes", "variant": "", "unit": "g", "alternatives": [ "1 can" ] }, { "name": "ricotta", "variant": "", "unit": "g", "alternatives": [ "can be replaced with well-mashed semi-fat twaróg (Polish fresh cheese)" ] }, { "name": "pitted black olives", "variant": "", "unit": "g", "alternatives": [ "about a handful, sliced" ] }, { "name": "garlic", "variant": "", "unit": "cloves", "alternatives": [] }, { "name": "onion", "variant": "small", "unit": "piece", "alternatives": [] }, { "name": "olive oil", "variant": "", "unit": "tablespoons", "alternatives": [] }, { "name": "dried oregano", "variant": "", "unit": "teaspoon", "alternatives": [] }, { "name": "fresh basil", "variant": "", "unit": "handful", "alternatives": [ "chopped or torn" ] }, { "name": "salt", "variant": "", "unit": "", "alternatives": [ "to taste" ] }, { "name": "freshly ground black pepper", "variant": "", "unit": "", "alternatives": [ "to taste" ] } ], "steps": [ "Cut the eggplant into cubes of about 1.5 cm, lightly salt, toss and set aside for 10–15 minutes until it releases some moisture. Then pat it dry with paper towels.", "Finely chop the onion and slice the garlic thinly. Slice the olives.", "Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the eggplant and fry for 8–10 minutes, stirring often, until it softens and lightly browns. Transfer to a plate.", "In the same pan add the remaining 2 tablespoons of olive oil, add the onion and fry for 3–4 minutes over medium heat until soft and slightly translucent. Add the garlic and fry for another 30–40 seconds until very fragrant but not browned.", "Add the canned tomatoes, oregano, a pinch of salt and pepper. Stir, cover and simmer over low heat for 10 minutes until the sauce thickens slightly.", "Meanwhile cook the pasta in a large amount of salted water according to the package instructions until al dente (slightly firm to the bite). Reserve about half a cup of the cooking water and drain the rest.", "Add the fried eggplant and olives to the sauce, stir and cook together for 2–3 minutes. If the sauce is very thick, add a few tablespoons of pasta water.", "Remove the pan from the heat, add the ricotta and mix thoroughly until the sauce becomes creamy. Taste and season with more salt and pepper if needed.", "Add the cooked pasta and basil, and mix well in the pan so the pasta is coated with the sauce. If the sauce seems too thick, add a little more pasta water.", "Serve immediately, topped with freshly ground black pepper and a few basil leaves." ], "tips": { "storage": "If you know there will be leftovers, cook a bit less pasta and store the sauce separately – once combined with freshly cooked pasta, the dish will taste like new.", "serving": "Serve with a simple salad with olive oil and lemon and a slice of crusty bread to mop up the last of the sauce from the plate.", "variations": [ "Add a pinch of chili flakes if you like slightly spicy dishes.", "Replace part of the ricotta with grated Parmesan for a more intense cheesy flavor.", "You can roast the eggplant in the oven at 200°C for about 20 minutes instead of frying – the dish will be lighter." ] }, "leftovers": { "notes": "Store leftovers in the fridge for up to 2 days. Reheat gently in a pan, adding a splash of water or a spoonful of olive oil so the sauce becomes creamy again." }, "tags": [ "pasta", "vegetarian", "dinner", "Sicilian cuisine" ], "whySpecial": "This version of pasta alla Norma combines the traditional Sicilian eggplant sauce with creamy ricotta and bold olives, making the dish both velvety and characterful. Chopped tomatoes, garlic and basil build a deep tomato flavor, while the saltiness of the olives beautifully cuts through the sweetness of the fried eggplant.", "authorTips": "It’s best to cut the eggplant into evenly sized cubes, lightly salt and leave for 15–20 minutes so it releases water – this way it will absorb less fat. Fry it in batches in well-heated olive oil until golden and soft inside but not falling apart into mush. Add the ricotta at the end, after taking the sauce off the heat, so it doesn’t curdle and keeps a creamy texture.", "servingSuggestions": "Serve this pasta with a glass of medium-bodied red wine, for example Nero d’Avola or Montepulciano, and a simple arugula salad with a lemon vinaigrette. It’s perfect for Sunday lunch after a long walk or as a quick dish for movie night when you want to feed several people from one pot. Put an extra bowl of olives and some freshly grated pecorino or Parmesan on the table.", "personalNote": "I always make this pasta when on Friday after work I pop into the greengrocer for ‘something quick’ and come out with a beautiful eggplant under my arm. I always cook a bigger batch because it tastes even better the next day reheated in a pan.", "seoKeywords": [ "pasta for family dinner", "Italian pasta with eggplant", "quick Sicilian-style dinner", "comfort food with pasta", "vegetarian dinner with ricotta", "pasta alla norma with olives", "pasta for Italian Sunday", "one-pan eggplant dish" ] } ] }```}```
Storage
In fridge:
2 days
Freezing:
No
Makaron z mozzarellą najlepiej smakuje świeży, bo ser po schłodzeniu twardnieje. Jeśli zostanie, przechowuj w lodówce do 2 dni i odgrzewaj na patelni z odrobiną wody lub w mikrofalówce, mieszając w połowie podgrzewania.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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