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Tortiglioni Melanzana

Tortiglioni Melanzana

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
A. Apolskis

A. Apolskis

An easy but very yummy pasta recipe with eggplant and kalamata olives.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  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.
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