🎼 Perfect partnerButternut Squash and Cheese Stuffed Pasta Shells
🍝 ⏱️ 1h 15m
Oven + stovetop — no fighting over heatShares 9 ingredients (ricotta, cheese, pepper)
👨🍳 Instructions
✨ Meez Magic · 7 steps → 15 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Bring a large pot of water to a boil.
2
Finely cube the eggplant.
3
Pat the eggplant cubes dry with paper towels.
4
Heat 1 cup (240 ml) of extra-virgin olive oil in a large pan over medium heat.
5
Fold in the eggplant in a single layer and fry until crispy and golden on both sides.
6
Remove the eggplant with a slotted spoon and arrange the cubes in a single layer on a dish covered with paper towels.
7
Dab the eggplant slices with a paper towel to absorb the excess oil.
8
Slice the tomatoes in half and remove their seeds.
9
Heat a large pan with 1 tablespoon of extra-virgin olive oil and the garlic over medium heat.
10
Fold in the tomatoes and stir-fry.
11
Stir in the warm water, basil leaves, and a pinch of sugar (or bay leaf), cover with a lid, and cook.
12
Discard the garlic (and bay leaf if using) and season the sauce with sea salt and black pepper to taste.
13
Lightly salt the boiling water, fold in the pasta, and cook until al dente according to package directions.
14
Drain the pasta and add it into the pan with the tomato sauce, followed by the fried eggplant cubes and the remaining basil leaves.
15
Stir all the ingredients together, sprinkle the ricotta salata all over the pasta, and serve.
🎉
You're all done!
Enjoy your pasta alla norma - eggplant pasta — and don't forget to share.
