Torta Di Melanzane Recipes
TORTIGLIONI MELANZANA
An easy but very yummy pasta recipe with eggplant and kalamata olives.
Provided by A. Apolskis
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
- Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
- Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.
Nutrition Facts : Calories 432.2 calories, Carbohydrate 63.2 g, Cholesterol 4.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 338.1 mg, Sugar 8.5 g
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