Tortiglioni Melanzana The Best Recipes

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Tortiglioni Melanzana

"An easy but very yummy pasta recipe with eggplant and kalamata olives."

Ingredients :

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 (14.5 ounce) can whole peeled tomatoes
• 1/2 teaspoon white sugar
• salt and ground black pepper to taste
• 1/2 cup vegetable oil for frying
• 1 eggplant, thinly sliced
• 10 ounces tortiglioni (tube-shaped) pasta
• 2 tablespoons pitted Kalamata olives, sliced
• 2 tablespoons grated Grana Padano cheese
• 2 tablespoons mayonnaise

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H

• 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.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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