Zucchini, Eggplant Pasta Recipe

Photos: Borbala Zergi

Dear Readers!

This recipe is from my hardcore dieting days when I had to create very low calorie meals that were still filling. So together with my Mom we created the ultimate veggie pasta. I have a hard time giving up pasta so this is how I eat pasta on a diet.


Ingredients (2 person):

-1 tbs. olive oil

-1 red onion

-2 cloves of garlic

-1 medium eggplant

-1 zucchini

-1 tsp. dried basil

-1 tsp. dried oregano

-salt and pepper to taste

-300 g dried, durum pasta of your chocie

-500 ml tomato sauce

What you do:

  1. Chop up the onions into little cubes and fry it up with the olive oil until it becomes transparent and lightly brown. _mg_1316
  2. To the onions add the cubed eggplant (with the skin in) and cook it until it becomes soft, almost mushy and a golden brown colour. Add some salt and pepper. _mg_1320
  3. Add the cubed zucchini, quickly caramellize it just to let it get some colour. Add the tomato sauce, oregani, basil and grated garlic. Reduce the heat to low and let it simmer for 5-6 mins._mg_1333
  4. Add some more salt and pepper if needed and while the sauce is simmering away, cook the pasta according to instructions on packaging. When the pasta is cooked (but not all the way through, it should be “al dente” which means the middle should still be lightly white and crunchy) drain it and add some extra virgin olive oil. It’s better to add this in the end because if you add it to the cooking water the pasta will end up being sticky. _mg_1338
  5. _mg_1327_mg_1358

This time around I used a palm leaf platter and utenciles made of corn starch to serve this yummy, veggie goodness. These YAMA products are 100% compostable and biodegradable. These can be purchased in  Auchan supermarkets throughout Hungary and soon can be found in the YAMA online store..

I really hope you’ll make this recipe and this meal can be a staple of your weekly meal plan!




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