Pasta Melanzane Recipe

Pasta Melanzana, also sometimes called pasta alla melanzane, or alla norma, is a dish made with eggplant (melanzane in Italian).  It can be made with any pasta of choice, but this particular recipe uses spaghetti.  The sauce combines basil, feta, eggplant and tomatoes.  The recipe adds chickpeas for a nutty flavor. Feel free to omit those if desired.  I personally like them, but they are not necessary. The eggplant is really the key to any Melanzana dish.

About the Ingredients 

Here is a bit about the key ingredients in this dish. 

1. Eggplant: A versatile vegetable that absorbs flavors well, eggplant becomes soft and savory when cooked, forming the base of the dish.
2. Tomatoes: Vine-ripened tomatoes bring acidity and freshness, balancing the richness of the other components.
3. Chickpeas: A source of plant-based protein and fiber, chickpeas add a nutty and hearty texture.
4. Baby Spinach: Adds color, nutrients, and a mild earthy flavor that complements the other ingredients.
5. Whole-Wheat Spaghetti: Provides a robust texture and a healthier alternative to traditional pasta.
6. Feta Cheese: Crumbled feta contributes a tangy and creamy element, enhancing the overall flavor profile.
7. Basil: Adds aromatic herbal taste and freshness, used both in the cooking process and as a garnish.
8. Balsamic Vinegar, Olive Oil, and Honey: These ingredients create a balanced marinade with sweet, tangy, and rich elements.
9. Garlic and Red Pepper Flakes: Infuses the dish with depth and a hint of spice. 

Serving Suggestions

Pasta melanzana (melanzane) is best served as a standalone main dish or alongside complementary sides, such as the following:

• Side Salad: Pair with a simple green salad dressed with olive oil and lemon for added freshness. 
• Bread: Serve with crusty whole-grain bread or garlic bread to round out the meal. Try this crispy flatbread!
• Soup: A light vegetable or tomato-based soup makes an excellent first course.

Continue to Content

Pasta Melanzane Recipe

Yield: 4

Prep Time: 25 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

Pasta Melanzana (Melanzane) is a versatile dish that highlights Mediterranean ingredients. with eggplant as the star.

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Ingredients

• 1 1/2 cups cooked chickpeas
• 1 lb eggplant, diced (5 cups)
• 1 lb vine tomatoes, seeded and chopped (2 cups)
• 1/2 cup plus 1/3 cup chopped fresh basil
• 6 tbsp balsamic vinegar
• 2 tbsp plus 2 tsp extra-virgin olive oil
• 1 tsp raw honey
• 1 1/2 tsp red pepper flakes
• 1/2 tsp ground black pepper
• 6 oz spaghetti or pasta of choice
• 4 cloves garlic, minced
• 6 oz baby spinach, 
chopped (6 cups)
• 3/4 cup crumbled feta cheese

Instructions

Step 1: Marinate the Vegetables

1. In a large mixing bowl, combine the chickpeas, diced eggplant, chopped tomatoes, and ½ cup of basil.
2. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, red pepper flakes, and black pepper.
3. Pour the mixture over the vegetables and toss to coat evenly. Let the mixture marinate for 30 minutes to allow the flavors to develop.

Step 2: Cook the Spaghetti

1. Cook the spaghetti or other pasta according to package directions. Reserve ½ cup of the cooking water before draining. Set the pasta aside.

Step 3: Sauté the Garlic and Spinach

1. Heat the remaining 2 teaspoons of olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the chopped spinach and cook for 2 minutes until wilted. Reduce the heat to medium.

Step 4: Cook the Vegetable Mixture

1. Add the marinated chickpea and vegetable mixture to the skillet.
2. Cook for about 10 minutes, stirring occasionally, until the eggplant is softened and the mixture is heated through.
3. Gradually stir in the reserved pasta water to loosen the sauce and help it coat the pasta evenly.

Step 5: Combine and Serve

1. In a large serving bowl, combine the vegetable mixture with the cooked spaghetti. Stir in the crumbled feta cheese until well mixed.
2. Garnish with the remaining ⅓ cup of basil.
3. Serve warm, with additional feta or basil as desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 312mgCarbohydrates: 64gFiber: 11gSugar: 17gProtein: 17g

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Last Updated on November 26, 2024 by Carleen