Eggplant and Zucchini with Pasta

by Vitina and Stephen Feo April 16, 2018

Eggplant and Zucchini with Pasta

 

This is Chef Federico's recipe from Rome.  It's a simple dish with fresh ingredients which is tasty and healthy at the same time.  Make sure you watch Chef Federico on the video for some tips on how to make it taste especially delicious!

Prep Time and Ready: 30 minutes
Servings: 5

Ingredients:

Directions: 

1.  Fill a pot with water and heat to boiling, ready to make the pasta.

2.  Peel the eggplant using our Papa Vince Peeler.  If you like the taste of the skin, you can leave it on, it's just personal preference.

3.  Chop the tomatoes, eggplant and zucchini into small pieces.

4.  Warm a frying pan on the stove using a medium heat and then add Extra Virgin Olive oil to warm gently before adding other ingredients.

5.  Add the zucchini to the frying pan and saute in the EVOO until it's starting to turn golden, then add the eggplant and the garlic.  Chef Federico just adds the whole garlic clove.

6.  Add the Sea Salt to the pan, a little at first, you can always add more later.  Finally add the tomatoes and stir all the ingredients together.  Continue to saute until the eggplant is soft.

7.  Tear the fresh basil into pieces and add to the pot.  The sauce is now ready.  Make sure you turn it to a low heat while waiting for your pasta to be ready, we always eat it 'al dente'.   You can also add some water from the pasta to the vegetables to stop it from drying out.

8.  When everything is ready, toss the vegetables into the pasta and mix thoroughly.  Finish with some EVOO on the top ... just like the Italians!

Click here to print the recipe.

Click here to buy Papa Vince essential ingredients.

 

 

Make sure you watch Chef Federico in the video below & enjoy!!

 



Vitina and Stephen Feo
Vitina and Stephen Feo

Author




Also in Recipe

Bechamel Sauce
Bechamel Sauce

by Esther Milne April 22, 2019

This is a versatile creamy white sauce that is used in a variety of different Italian dishes or can be used as a base for other sauces.  One of our Sicilian chefs, Gienni showed us how to make it because she used it in the Eggplant Doublets dish she prepared for us.  Gienni added Parmesan Cheese, you can use other flavors or make it plain, it all depends how you're planning to use it.

Continue Reading

Eggplant Doublets "Doppiette di Melanzane'
Eggplant Doublets "Doppiette di Melanzane'

by Esther Milne April 22, 2019

This is a typical dish from Messina which incorporates so many of the fresh ingredients of Sicilian cuisine.  Recipes in Sicily vary so much by cities and regions and Vitina told me that despite visiting her family in Sicily so many times, this was the first time she ever experienced this dish.  Her family is from the Eastern side and the food is different!  This is a very popular recipe and is a creative way to make an eggplant spaghetti sandwich covered in rich tomato sauce, cheese and fresh basil.

Continue Reading

Sicilian Swordfish 'Pesce alla ghiotta'
Sicilian Swordfish 'Pesce alla ghiotta'

by Esther Milne April 18, 2019

We met Samuele in Messina, Sicily, a beautiful city where fishermen pull up every day with an abundance of freshly caught fish.  You can eat it in a variety of different ways and Samuele decided to make 'Pesce alla ghiotta' for us, which combines swordfish with some of the fresh local ingredients.  You can always use tuna or salmon steaks if it's difficult to find the fresh Swordfish, it's a recipe that fits perfectly into the Mediterranean Diet.

Continue Reading