A Savory, Flavorful Dish with a Touch of Smoky Cheese
Pasta with Eggplant, Tomatoes, and Provola Cheese is a classic Italian dish that perfectly balances the flavors of smoky provola cheese, earthy eggplant, and fresh tomatoes. 🍆🍅🧀
The combination of these simple yet flavorful ingredients makes this dish a comfort food favorite that will satisfy your cravings for a hearty, satisfying meal.
The addition of fried eggplant and melted provola cheese adds an extra layer of richness to every bite. 🤩
Why Nonna Loves This Recipe
Nonna loves this Pasta with Eggplant, Tomatoes, and Provola Cheese because it’s a true representation of rustic Italian cooking—simple ingredients that come together to create something special.
The smoky provola and fried eggplant bring warmth and depth to the dish, while the fresh basil and tomato sauce add a burst of flavor. It’s a comforting, satisfying meal that is always a crowd-pleaser, perfect for family dinners or casual gatherings. 🍝💖
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 4
Difficulty: Medium
Cost: Medium
Ingredients
2 medium black eggplants
14 oz pasta
2 ½ cups tomato sauce (or cherry tomatoes)
Fresh basil, a few leaves
Salt, to taste
Extra virgin olive oil, for frying
1 clove of garlic, halved
7 oz smoked provola cheese (or scamorza cheese), diced
Method
Prepare the Eggplants:
Trim the eggplants, wash them, and cut them into chunks. Place the eggplant pieces in a colander, sprinkle with salt, and weigh them down for about 10 minutes to remove excess moisture. After 10 minutes, squeeze out any remaining water from the eggplant. 🍆Fry the Eggplant:
Heat some olive oil in a pan and fry the eggplant pieces a little at a time. Remove the fried eggplant with a slotted spoon and place them on paper towels to drain any excess oil. 🍳Prepare the Tomato Sauce:
In a pot, heat a little olive oil and brown the garlic clove cut in half. Add the tomato sauce (or cherry tomatoes) and season with salt. Let the sauce cook for about 20-25 minutes, then remove the garlic and add a few leaves of fresh basil for extra flavor. 🍅🌿Cook the Pasta:
Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Once cooked, drain the pasta and return it to the pot. 🍝Combine the Pasta, Eggplant, and Provola:
Toss the cooked pasta with the tomato sauce, then add the fried eggplant and diced provola cheese. Sauté over moderate heat until the provola cheese begins to melt and the flavors blend together. 🧀🔥Serve:
Serve the pasta hot, adding more sauce if desired. Garnish with extra basil and enjoy this delicious Italian classic! 🍽️
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 55 g |
| Protein | 15 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Cholesterol | 20 mg |
| Sodium | 500 mg |
| Sugar | 6 g |
| Fiber | 4 g |
Tips and Tricks
Cheese Alternatives: You can use mozzarella or ricotta for a creamier texture, or even parmesan for a more intense flavor.
Extra Spice: If you like your dishes spicier, add a pinch of red pepper flakes to the tomato sauce while cooking.
Make it Vegan: To make this dish vegan, simply skip the provola cheese or substitute with a plant-based cheese alternative.
Pasta with Eggplant, Tomatoes and Provola Cheese
Notes
Ingredients
- 2 medium black eggplants
- 14 oz pasta
- 2 ½ cups tomato sauce (or cherry tomatoes)
- Fresh basil, a few leaves
- Salt, to taste
- Extra virgin olive oil, for frying
- 1 clove of garlic, halved
- 7 oz smoked provola cheese (or scamorza cheese), diced
Method
- Prepare the Eggplants:
Trim the eggplants, wash them, and cut them into chunks. Place the eggplant pieces in a colander, sprinkle with salt, and weigh them down for about 10 minutes to remove excess moisture. After 10 minutes, squeeze out any remaining water from the eggplant. 🍆 - Fry the Eggplant:
Heat some olive oil in a pan and fry the eggplant pieces a little at a time. Remove the fried eggplant with a slotted spoon and place them on paper towels to drain any excess oil. 🍳 - Prepare the Tomato Sauce:
In a pot, heat a little olive oil and brown the garlic clove cut in half. Add the tomato sauce (or cherry tomatoes) and season with salt. Let the sauce cook for about 20-25 minutes, then remove the garlic and add a few leaves of fresh basil for extra flavor. 🍅🌿 - Cook the Pasta:
Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Once cooked, drain the pasta and return it to the pot. 🍝 - Combine the Pasta, Eggplant, and Provola:
Toss the cooked pasta with the tomato sauce, then add the fried eggplant and diced provola cheese. Sauté over moderate heat until the provola cheese begins to melt and the flavors blend together. 🧀🔥 - Serve:
Serve the pasta hot, adding more sauce if desired. Garnish with extra basil and enjoy this delicious Italian classic! 🍽️
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