Tortiglioni Melanzana recipe
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Ingredients
- 1 tablespoon olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 (14.5 ounce) can whole peeled tomatoes ½ teaspoon white sugar salt and ground black pepper to taste ½ cup vegetable oil for frying 1 eggplant, thinly sliced 10 ounces tortiglioni (tube-shaped) pasta 2 tablespoons pitted Kalamata olives, sliced 2 tablespoons grated Grana Padano cheese 2 tablespoons mayonnaise
Nutrition Info
- 432.2 caloriescarbohydrate: 63.2 gcholesterol: 4.9 mgfat: 15.9 gfiber: 4.8 gprotein: 11.9 gsaturatedFat: 2.6 gservingSize: -sodium: 338.1 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Tortiglioni Melanzana
Directions
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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.