Brown rice Pasta with marinated courgettes, eggplants and tomato

Brown rice pasta with courgette and eggplant 42

When life is hectic, a good pasta dish is pretty comforting. Comforting won’t mean boring or really fatty, it is why in this recipe, I decided to associate pasta with courgettes, eggplants and tomatoes. In order to make the dish pretty appealing, I decided to keep aside some eggplants slices, roasted them and put them on top of the dish. The savor balanced was perfect and the whole dish was delicious.

  • SERVE: serveserveserve
  • PREPARATION: 40 minutes
  • COOK: 20 minutes

What do you need?

  • 400 g of eggplants
  • 200 g of courgettes
  • 1 can of plum tomatoes or 3 to 4 fresh tomato and tomato paste
  • 220 g of brown rice pasta
  • Olives oil
  • Mixed herbs
  • Salt
  • Pepper

How to make Brown rice Pasta with marinated courgettes, eggplants and tomato?

  • Wash carefully all the vegetables
  • Leave the skin on the eggplants, slice 6 slices of the eggplants and put the leftover in square pieces
  • Leave the skin on or remove the skin of the courgette and slice the courgettes into square pieces
  • In a dish, stir together the square pieces of courgettes and eggplants with 2 to 3 tablespoons of olive oil and mixed herbs and leave it to marinate for 30 minutes
  • Make sure that all the square pieces of vegetables are heavenly covered by olive oil and mixed herb
  • In the meantime, in a barbecue pan, with a half tablespoon of olive oil, roast the eggplants slices, 3 to 5 minutes for each side

!  I like to use the barbecue pan for doing grilled vegetables quickly. The time indicated in the recipe is subject to the thickness of the eggplant slices and the strength of the heat

  • Cook the pasta as indicated on the packaging

! Usually, the pasta needs to be through away in salty boiling water and simmer for 10 minutes

  • In a pan, cook while stirring the marinated courgettes and eggplants for 5 minutes at medium heat
  • The courgettes and eggplants should be slightly tender
  • Then add sliced plum tomatoes and stir for an additional 2 to 3 minutes
  • Then add the tomato sauce and the cooked pasta, salt, pepper and stir for an additional 2 minutes
  • Serve it straight away and add on top the roasted eggplants slices

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