Tortiglioni Melanzana0 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“An easy but very yummy pasta recipe with eggplant and kalamata olives.” - by A. Apolskis
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 437 cal
- 16 g
- 64.3 g
Based on a 2,000 calorie diet
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