Tortiglioni Melanzana

Tortiglioni Melanzana

Tube-shaped tortiglioni pasta are served with sliced eggplant, Greek olives, and a bit of flavorful Italian cheese in an easy tomato sauce.

Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
432 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Tortiglioni Melanzana

Ingredients

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

Categories

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