Pasta Stuffed Eggplant

Ingredients for Cooking Pasta Stuffed Eggplant

  1. Eggplant 1 piece
  2. Pasta 1 cup
  3. Sweet red pepper 1 piece
  4. Green onion 1 bunch
  5. Tomatoes 2-3 pieces
  6. Mozzarella 1 ball
  7. Olive oil optional
  8. Salt to taste
  9. Ground pepper to taste
  • Main ingredients: Eggplant, Onion, Pepper, Tomato, Pasta
  • Serving 2 servings


Saucepan, baking dish, kitchen knife, cutting board, tablespoon, deep plate, frying pan, spatula, pot holders, colander.

Cooking Pasta Stuffed Eggplant:

Step 1: prepare the ingredients.

Get all the ingredients you need for cooking. Rinse and dry vegetables thoroughly.
Send the pasta immediately to boil in salted water. Cook until al dente, and in order not to digest pasta, either cook them in accordance with the instructions on the package, or, if no instructions are attached, taste them. They should become soft on the outside, but remain a little damp inside. After cooking, discard the pasta in a colander and pour cold water over it.

Eggplant, without cutting the tail, cut lengthwise in half. Carefully remove the pulp with the seeds and cut it into cubes. And from the halves of the eggplant you get hollow inside the boat.
Dice the tomatoes, and chop the green onion into thin rings. Remove seeds from sweet pepper, cut off the whitish partitions, and after cleaning, cut them into cubes.

Step 2: prepare the filling.

Combine the tomatoes, onions, peppers and eggplant pulp together and fry it all in a pan with the addition of olive oil. Cook over medium heat until tender. After salt and pepper to taste.
Cool the stewed vegetables a little and mix with boiled pasta. Be sure to try the salt.

Step 3: bake eggplant stuffed with pasta.

Arrange the mixture of vegetables and pasta in the hollow halves of the eggplant. Top with mozzarella cut into thin slices. Transfer the stuffed eggplants into a heat-resistant dish, pour some water on the bottom and send everything to a well-heated oven on 10-15 minutes.

During this time, everything will have time to cook, and the cheese will melt from above and become appetizingly malleable. Remove the eggplant stuffed with pasta from the oven and serve it on the table while it’s hot.

Step 4: Serve the eggplant stuffed with pasta.

Eggplant stuffed with pasta is great for lunch or dinner. Garnish them before serving with fresh herbs or chives. Very tasty and aromatic. One view of what is worth! Stuffed eggplants simply cannot turn out tasteless, the main thing is to cook them in a good mood.
Enjoy your meal!

Recipe Tips:

- Any pasta will do, the main thing is that they be small in size, for example, horns, feathers, spirals, etc.

- If there is no fresh tomato on hand, add tomato sauce to the filling or tomato paste slightly warmed up with spices and sugar.

- Instead of mozzarella, you can use any other cheese that melts well and quickly.