Description
A delightful and comforting Italian pasta dish featuring eggplant and creamy burrata, perfect for spring.
Ingredients
Scale
- 12 oz pasta (your choice)
- 1 medium eggplant, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- 8 oz burrata cheese
Instructions
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat and add the diced eggplant. Sauté until golden brown.
- Add minced garlic and cook for another minute.
- Stir in the crushed tomatoes and season with salt and pepper. Let simmer for 10 minutes.
- Drain the pasta and add it to the skillet, tossing to combine with the sauce.
- Serve topped with burrata cheese and fresh basil leaves.
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Notes
- Feel free to add red pepper flakes for a spicy kick.
- This dish can be made vegan by omitting the burrata.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg