Venetian Dishes

Aunt Luigina's fusilli with tomato and eggplants

  • Portions: 2 persons
  • Time: 24 min.
  • Difficulty: Easy
  • Ingredients
  • extra virgin olive oil, for sauce and for frying
  • about 150 g of tomato sauce
  • salt and pepper
  • 10 leaves of basil
  • 1 eggplant
  • 160 g of fusilli
  • fresh parsley
A few days ago, I received a phone call from my aunt Luigina for updating. As we are both talkative, as we told each other the latest news, she prepared a lunch and described what she would bring to the table. That's how I wanted these pasta, which I had not prepared for a long time, but have now returned to my repertoire of flavors. The eggplant harvesting period is almost over, but before they are irreparably filled spicy seeds, I want to enjoy it and maybe prepare some sauce to freeze. Due to my intolerance, I cooked this first course with corn pasta, but I must say that I particularly like it in combination with the rustic sauces and the intense color of the tomato. When you come home from work, the need for a comforting dish does not pass, at least for me, even in summer: I always light a fire to cook and even the oven, brave temperatures and boil, fry with open doors and smile just thinking that I should wash my hair, but that does not bother me at all. I would like to have a stove in the garden, to enjoy the late afternoon breeze, think it would be nice. In this dish, the intense tomato gives a familiar sensation of pasta al pomodoro, the golden eggplant cubes, fried in a good oil, surprise with each bite. And so, it's just the end of summenzionato coming.


  • If you want to make the pasta even better, I recommend a spoonful of butter when you mix it together. Some ricotta salata cheese or freshly grated Parmesan cheese is just as good and will complete the taste even more.
  • You can also fry with good seed oil for frying, nothing serious happens if the fries are made to the right temperature. Like everything, do not go over it.
  • The best eggplant for this dish is dark purple, with a round belly, uniform and firm. I do not like to cook with light purple or white ones, I find them more spongy, but maybe you can refuse me.
Put a pan on the stove with a few tablespoons of oil and tomato sauce, a pinch of salt and pepper and basil leaves. Simmer to flavor for a quarter of an hour to let it become thick and flavored.

Cut the eggplant into small cubes, heat a golf quantity of oil in a pan and fry until all sides are crisp and golden, then drain on paper towels.
Cook pasta in plenty of salted water: once drained, season with tomato, eggplant, parsley and freshly chopped basil.