Vegetarian pasta with eggplant and dried tomatoes

Pasta with Eggplant, dried tomatoes and crumbs: a delicious first vegan.

Vegetarian pasta with eggplant and dried tomatoes, completed with a cascade of bread crumbs. It's actually a recipe not only vegetarian but vegan. I avail myself of September and the latest summer heat to prepare vegetarian dishes, a breeze, light and delicious, as this paste that I am sure you will love. This is a recipe with few ingredients but that tells of the Mediterranean and the scents of Sicily and southern Italy in General. There are my beloved purple eggplants, not fried but stewed in a little oil. The fragrant dried tomatoes (I save them in a jar with some bay leaf and some caper, so they taste and smell even more good).

Fresh thyme and oregano and Sicilian fried bread crumbs, We call it ' muddica atturrata '. A great alternative to grated cheese, making this first one vegetarian meal, light and even vegan. I used homemade orecchiette, but you can use any type of short-cut pasta. This vegetarian pasta with eggplant and dried tomatoes is good both hot, or warm, is cool and is a Joker that you can play even with demanding guests. 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, or the Shotguns AUBERGINES, that are in VIDEO RECIPE on my YouTube channel. Dishes with aubergines are endless. Have a good day!


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  • 350 grams orecchiette or other short pasta
  • 2 purple eggplants not large
  • 16 dried tomatoes
  • fresh thyme and oregano, to taste
  • 2 cloves of garlic
  • a bay leaf (Optional)
  • a piece of fresh chilli
  • extra virgin olive oil, to taste
  • 3 tablespoons bread crumbs
  • Salt, to taste



Pasta with Eggplant, dried tomatoes and bread crumbs

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.

FRY in a pan the garlic, the bay leaf and pepper in 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 bay leaf.

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

Boil the pasta in salted water, drain it al dente (putting aside a cup of the cooking water) and skip the pasta with vegetables, blending with the cooking water until you get the right creaminess.

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

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

Vegetarian pasta with eggplant and dried tomatoes


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 cubes of the first salt or Greek feta cheese to make the pasta salad a tasty main dish

Vegetarian pasta with eggplant and dried tomatoes

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Sandra September 19, 2015 at 19:02

Yes, definitely try! Days ago a friend brought me the orecchiette as a gift from his holiday in Puglia and in your site I always find some inspiration! Fantastic!

Ada Parisi September 19, 2015 at 19:40

Thanks Sandra! I also bought the orecchiette in Puglia and I used for this recipe, According to me are perfect! I only regret that we haven't invented in Sicily!!! A hug, ADA

Chef Queenie Elena September 14, 2015 at 07:31

…And I like a good “siciliana by birth but of acquisition”, I love these flavours, these scents and this dish simple and delicious in the heart! 🙂
A big kiss Adina my!

Ada Parisi September 14, 2015 at 11:26

Hi dear, Sicilian in spirit are you! Big hugs to your adorable and siculo hubby! ADA

ALE September 13, 2015 at 20:26

Great recipe dear Ada, you're always a confirmation! your dishes are a treat for the palate.
I ask for a little help, you mentioned how to preserve dried tomatoes that I love and use a lot (small privileges of those who live in the South….), I am not sure if you keep them with the bay leaf and capers, you mean you are still preserved in oil or not. II this time dried ones are easily found by greengrocers so I'd rather prepare them myself rather than buying those in oil. Costing a lot and not getting the oil is of good quality… I look forward to your valuable suggestions, Thanks! ALE

Ada Parisi September 13, 2015 at 20:35

Hello Ale! You mean that I put those dried in a jar with cover Laurel oil garlic and capers. Close it and keep it in the refrigerator but at the latest one month. If you want to keep them more you have to boil the jars before closing them as practice!

Viola September 11, 2015 at 06:04

Beautiful recipe, I will try. I follow your blog for over a year and I love it.

Ada Parisi September 11, 2015 at 10:56

Thank you so much Purple, ❤️

Hedwig September 10, 2015 at 13:19

Very good even for me that I dislike talking eggplants talking tomatoes dried but together I want to try.
Thanks and good day.

Ada Parisi September 10, 2015 at 13:33

Is’ the toasted breadcrumbs (or fried) amalgamating the flavors, try it and let me know Hedwig. I love you Dear

Salvatore September 10, 2015 at 10:44

Good morning Ada . Today we've delighted by an excellent dish for the simplicity and authenticity of its Mediterranean ingredients. The Eggplant, Sun-dried tomatoes and “muddica atturrata”. This plate tells yourself in the passion you have for the kitchen with colors of Sicily. Already before trying it (will do Saturday in the countryside with friends) So imagine his goodness. Spolverizzerò well as with the “muddica atturrata” of chopped almonds “atturrata” or pistachios. With the pistachios will be a’ explosion of colours and flavours. Salvatore

Ada Parisi September 10, 2015 at 10:48

Thank You Savior! A great idea that almonds or pistachios (I would be inclined to the latter)! Wanting to, You may also dissolve in the oil an anchovy in oil to have a pronounced flavor. And it's true, the fact that colors are right there our’ I particularly like. I embrace you! ADA

Ferdi September 10, 2015 at 09:27

You see that you are Sicily and, Besides, in love of her good things.
Very good! no more reviews.
Hello, ADA.

Ada Parisi September 10, 2015 at 10:50

I think, I hope, that all Sicilians are deeply in love with Sicily, and that like me suffer to be away and suffer to see clearly the pros and cons. Thanks for your attention I always dedicate. See you soon, ADA


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