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

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

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.