Fusilli with Eggplant, Tomato, and Parmesan

Fernanda Enriquez
This recipe is delicious and easy to make; if you add meat to the sauce, it’s perfect as a main dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams fusilli pasta, by Luigi
  • 1 eggplant
  • 6 tomatoes
  • parsley
  • Parmesan cheese
  • olive oil
  • salt
  • pepper
Preparation
25 mins
15 mins
Low
  • Cook the fusilli according to the time indicated on the package.
  • Blend the tomatoes and fry in olive oil, season with salt and pepper, and let reduce.
  • Meanwhile, slice the eggplant into 1 cm thick rounds and roast in the oven for 15 minutes at 180°C or until soft.
  • Mix the pasta with the tomato sauce and the eggplant. Grate the parmesan cheese on top and garnish with chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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