How to prepare pasta with aubergines at home, dried tomatoes and breadcrumbs: a vegetarian and tasty first course of Sicilian inspiration

Pasta with aubergines and dried tomatoes, completed with a cascade of bread crumbs: today a vegetarian first course (On the contrary vegan) simple and tasty. This is a recipe inspired by Sicilian cuisine, con few ingredients but which tells of the Mediterranean and the scents of my island and of Southern Italy in general.

What ingredients to use for a quick and tasty vegetarian pasta

There are my beloved purple eggplants, not fried but stewed in a little oil. The fragrant dried tomatoes, that I keep in a jar with a few bay leaves and some capers, so they taste and smell even more good. Fresh thyme and oregano and the crumbs of sicilian fried bread, We call it ' muddica atturrata '.

In Sicily, breadcrumbs are the poor but tasty alternative to grated cheese: just toast a little’ of breadcrumbs or crumbled old bread, flavored with oil and aromatic herbs. I used homemade orecchiette with durum wheat semolina, but you can use any type of short-cut pasta. This vegetarian pasta with eggplant and dried tomatoes is good both hot, is lukewarm or cold and it is a joker that you can play even with demanding guests.

Sicilian summer recipes to try with aubergines

If you love aubergines, obviously take a look at all my RECIPES WITH EGGPLANT: as a good Sicilian are one of the vegetables that I love the most and that most use in the kitchen. Starting with the classic PASTA WITH STANDARD to get to the point SICILIAN EGGPLANT PARMESAN, of the Shotguns AUBERGINES, that are in RECIPE VIDEO on my YouTube channel. Dishes with aubergines are endless. Have a good day!

EARFLAPS WITH EGGPLANT, DRIED TOMATOES AND BREAD CRUMBS OF

Portions: 4 Preparation: 20 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.8/5

( 4 voted )

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Ingredients

350 grams orecchiette or other short pasta

2 purple eggplants not large

16 dried tomatoes

basil, Thyme, oregano, menta

2 cloves of poached garlic

a bay leaf (optional)

a piece of fresh chilli

extra virgin olive oil

30 grams of bread crumbs

salt and pepper

Procedure

Wash the eggplants, remove the ends and cut into thick slices 2 cm each, then cut them into strips and then into cubes. Coarsely chop the sun-dried tomatoes.

Brown the in shirt garlic in a pan, the bay leaf and the chilli pepper in the extra virgin olive oil, then add the diced Eggplant, Add salt and cook for a few minutes on high heat. Then add the dried tomatoes and, if necessary, one or two tablespoons of hot water. Cook two minutes and, fire off, Add the chopped oregano and thyme. Remove the garlic and laurel.

Toast the breadcrumbs in a frying pan with a drizzle of extra virgin olive oil, until it is golden.

Boil the pasta in plenty of salted water, drain it al dente (putting aside a glass of cooking water) and skip the pasta with vegetables, by stirring with the cooking water until the right creaminess is obtained.

Serve the pasta sprinkle the dish with plenty of fried bread crumbs ( the attached the attached 'model). Garnish with a little oregano or thyme. Bon appétit!

Note

VARIANT: if you prefer, you can replace the grated toast with ricotta and pecorino. If you decide to enjoy this cold pasta, You can also add some first salt cubes or Greek feta to make the pasta salad a tasty single dish.

Combination: Large dish with a creamy flavor reminiscent of bubbles note. Not a wine but a beer. For this recipe, The proposed match is with beer Typhon, produced in Sinagra, in the province of Messina, dal Epic Brewery. Its sweet aromas and fruity balance the General flavor of this dish.