Vegetarian Primo Piatto – Tagliolini con melanzana e pomodoro

We had one vegetarian in our class, so Chef Andrea included this variation. Go ahead and use the same recipe for the pasta as the Duck Ragù entry and follow the recipe for the sauce! Maybe don’t pair it with the Eggplant parmesan because it would be so much eggplant…

Read on for the recipe and photos…

Ingredients (for 4 people)

2 eggplant, diced (as small as you can find them so they have smaller and less seeds)

1 lb cherry tomatoes, chopped (do NOT use canned tomatoes)

1 to 2 whole cloves of garlic

Salt to taste

Red pepper flakes


  • In a large frying pan over medium-high heat, saute garlic with extra virgin olive oil. (Remember to leave the skin on the garlic and smash. Don’t burn the olive oil!)
  • When the garlic is just browned, add chopped cherry tomatoes and diced eggplant and allow them to cook.
  • If the sauce starts to look too thick, add a cup or so of water.
  • After the vegetables have cooked down for about 5 to 10 minutes, add salt and some red pepper flakes.
  • Just before tossing with the pasta add some freshly torn basil leaves. (Don’t chop basil as it will ruin the flavor.)

  • Throw the pasta in with the sauce in the frying pan and saute for a minute. Garnish with parmesan and basil leaves.

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