Stuffed Aubergine/Eggplant with Layers of Macaroni Pasta: Italian Vegetarian Recipe KarambitKnives,com

Ciao, and welcome to TortellinoTime. Today, I’m thrilled to share one of my favorite Italian recipes: Stuffed Eggplant Packed with Layers of Macaroni Pasta. This dish combines the rich flavors of aubergines, fresh mozzarella, and tangy tomato passata, all baked to perfection. Whether you’re a fan of classic Italian pasta dishes or you’re looking for a vegetarian twist on a Mediterranean favorite, this recipe has it all. From the perfect al dente macaroni to a golden, breadcrumb-topped finish, this Sicilian-inspired dish is sure to bring a taste of Italy to your kitchen. So, grab your apron, and let’s dive into making this delicious Stuffed Eggplant Packed with Layers of Macaroni Pasta that’s as comforting as it is flavorful.

Key Chapters
00:00 – Introduction to the Recipe
00:21 – Preparing the Aubergines
01:20 – Blanching the Aubergines
01:44 – Making the Pasta Sauce
04:11 – Cooking the Pasta Al Dente
06:01 – Assembling the Stuffed Aubergines
07:13 – Baking and Final Touches
07:58 – Serving Suggestions
08:43 – Tasting and Final Thoughts

List of Ingredients
2 large aubergines or eggplants
500 ml tomato passata
Fresh mozzarella (about 125g)
200g macaroni pasta (or other short pasta like penne, farfalle, or conchiglie)
1 large clove of garlic (plus 1 small clove if desired)
A handful of fresh basil leaves
A pinch of dried oregano
Olive oil
Salt and pepper to taste
Pitted olives (in olive oil)
Capers (about 1 teaspoon)
Grated Parmesan cheese (a handful)
Breadcrumbs (for topping)
Plum or cherry tomatoes (for topping)

Cooking Instructions
Start by cutting the aubergines in half lengthwise and carefully removing the flesh, leaving about a 1 cm border around the edges. The goal is to create a ‘boat’ shape that will hold our pasta filling later on.

Bring a pot of salted water to a boil and blanch the aubergine halves for about 10-12 minutes. Turn them halfway through to ensure even cooking. Once they’re tender but still holding their shape, remove them and set them aside to drain.

In a saucepan, heat some olive oil and sauté the chopped aubergine flesh until soft. Add crushed garlic and cook for another minute. Pour in the tomato passata, followed by a pinch of oregano and some freshly chopped basil. Let the sauce simmer on low heat for 10-15 minutes, allowing all the flavors to meld together.

While the sauce is simmering, cook your macaroni or other short pasta in boiling salted water. Make sure to cook it very al dente—about 4 minutes less than the package instructions—since it will finish cooking in the oven.

Drain the pasta and mix it into the sauce along with some fresh mozzarella, chopped olives, capers, and grated Parmesan. Fill each aubergine ‘boat’ with the pasta mixture, letting it overflow slightly. Top with extra mozzarella, a sprinkle of breadcrumbs, and some chopped tomatoes.

Baking: Preheat your oven to 220°C (428°F). Place the stuffed aubergines in an oven dish, drizzle with olive oil, and bake for about 10-12 minutes, or until the top is golden and crispy. For an extra crispy finish, you can place them under the grill for the last couple of minutes.

Once baked, let the stuffed aubergines rest for a few minutes before serving. Garnish with fresh basil, and enjoy your homemade Italian feast. Buon Appetito.

#ItalianRecipes #StuffedEggplant #PastaRecipes #VegetarianItalian #MediterraneanDiet #AubergineRecipes #HomeCooking #SicilianCuisine #ComfortFood #TortellinoTime #aubergine #stuffedaubergine #tortellinotime

source
KarambitKnives.com