Step-by-Step Guide to Prepare Any-night-of-the-week Spicy aubergine and mozzarella pasta

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy aubergine and mozzarella pasta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Spicy aubergine and mozzarella pasta is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Spicy aubergine and mozzarella pasta is something which I have loved my whole life. They are fine and they look wonderful.

This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. This delicious Aubergine and Mozzarella Pasta can be enjoyed on it's own as a quick and simple midweek dinner or it can be enjoyed with a side salad and some garlic bread for a more substantial meal. These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a bowl of couscous.

To get started with this particular recipe, we must first prepare a few components. You can have spicy aubergine and mozzarella pasta using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spicy aubergine and mozzarella pasta:

1. Prepare 3 medium aubergines, diced into 1cm squares
2. Take 1 medium onion, finely diced
3. Make ready 1 large red chilli + 1 birds eye chilli (optional!), sliced
4. Get 2-3 large garlic cloves, finely diced
5. Get 500 ml tomato passata
6. Take 2 balls of mozzarella, drained and diced
7. Take Parmesan
8. Take Rapeseed or olive oil
9. Prepare Fresh basil (or dried alternative)

The tasty vegetarian recipe layers up aubergine, cheese This is layered like lasagne but made with aubergine instead of pasta. It is a typical dish made all over Italy, but we like to think it originates in Parma. A quick and easy Aubergine, Mozzarella & Tomato Pasta Bake recipe, from our authentic Italian cuisine collection. Joe is joined by top UK blogger Emily Leary aka A Mummy Too to create delicious Sicilian Pasta with Galbani Mozzarella and aubergine.

Instructions to make Spicy aubergine and mozzarella pasta:

1. In a large frying or saucepan (I use 2 for speed!) drizzle 2-3 tablespoons of oil into each pan and warm on a medium to high heat. Share the aubergines between the 2 pans, and stir so that the aubergines are coated in oil. Season with a little salt and pepper.
2. Turn the heat down to medium and fry for 10-15 minutes until the aubergines collapse and are soft rather than spongy. It is worth taking the time to do this and an extra few minutes if needed, as this will give the sauce a creamy, rich texture. This is the principle ingredient so it needs to shine!
3. Once the aubergines are done, set aside and add 2 tablespoons of oil to cook the onion (in 1 pan). Turn the heat down to low-medium so that it can cook slowly for 8 minutes until it becomes translucent and soft. Again. Worth taking the time to do this.
4. Add the garlic and chilli and stir in for 2 minutes, then return the aubergines back to the pan. Add the passata to the pan and rinse the box/jar out with a 100-150 ml of water and tip in.
5. Season the dish with salt and pepper and tear in 5 or 6 basil leaves (or if you ran out like me use 1-2 tsp of dried thyme/oregano instead). Simmer the sauce on a medium heat for 30 minutes stirring occasionally. If it becomes too thick add a little more water.
6. This sauce will happily tick along on the stove as long as you check it isn't sticking. It will be lovely for cooking down. Cook your desired amount of pasta per person (around 75g). Whilst the pasta is cooking add the diced mozzarella to the sauce, stir and turn off the heat. Check the seasoning, add a little more herbs or salt and pepper if needed.
7. Drain the pasta, leaving a couple of tablespoons of water in the bottom. Add 2-3 spoonfuls of sauce to the pasta pan (per portion of pasta you have cooked) and stir through. Serve with grated Parmesan on top. Enjoy!
8. This sauce will store in the freezer well for another day too.

A quick and easy Aubergine, Mozzarella & Tomato Pasta Bake recipe, from our authentic Italian cuisine collection. Joe is joined by top UK blogger Emily Leary aka A Mummy Too to create delicious Sicilian Pasta with Galbani Mozzarella and aubergine. Aubergines, tomatoes and Mozzarella are the classic ingredients of any classic Sicilian sauce for pasta, and roasting the tomatoes and aubergines to get them Now drain the pasta, pile it into a warm bowl, spoon the tomato and aubergine mixture over the top and scatter over a few basil leaves. This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking.

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