Logo vegan3000

Pasta with eggplant and basil


This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.


For 4 people:
1/2 eggplant
200 g of mushrooms
1 onion
1 clove of garlic
1 handful basil leaves
1 handful pine nuts
1 handful black olives
400 g of pasta
olive oil
4 tablespoons tomato paste
salt and pepper


In a large pot of water for pasta.
In a large skillet toss thinly sliced onion and let it soffrigegre until golden, toss the diced eggplant and cook for 10 minutes over medium heat.
After this time, add the mushrooms, cut in half and let cook over medium/low.
Apart, wash the basil and blend together with garlic, pine nuts and plenty of oil.
When the mushrooms are softened, add the tomato puree (from dilute with water if you need it), mix and let cook 5 more minutes.
Just before turning off the heat, add the olives and Basil Smoothie and add salt and pepper to taste.
Drain the pasta and add it to the sauce, stirring well.
If you want you can add as a garnish, once the dough is on the plate, even pine nuts and fresh basil leaves.

Do you like this recipe?
Please leave your vote and/or comment

Please share on


Thanks to Mirka Baù

Your votes  

Vote this recipe

Visited 22482 times

Your votes   

Your comments  

Leave your comment

No comment so far

Have you tried these recipes?
Have you read these news?