Farfalle with Eggplant, Zucchini, Tomato and Smoked

Name: Farfalle with Eggplant, Zucchini, Tomato and Smoked Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Kosher Salt (for Pasta Water); 1 pound Farfalle Pasta; 1 whole Large Eggplant, Diced; 2 whole Small Zucchini, Halved And Sliced; 1/2 pounds Baby Bella Mushrooms Cleaned And Sliced; 3 cloves Garlic, Minced; 1/2 whole Red Onion, Sliced And Diced; 2 Tablespoons Olive Oil; 14 ounces, weight Whole Peeled Tomatoes; Kosher Salt And Ground Black Pepper; 2 Tablespoons Balsamic Vinegar (optional); 1/2 cups Smoked Mozzarella, Cubed; 1 Tablespoon Fresh Parsley

Servings: persons

4 Tablespoons Kosher Salt (for Pasta Water)
1 pound Farfalle Pasta
1 whole Large Eggplant, Diced
2 whole Small Zucchini, Halved And Sliced
1/2 pounds Baby Bella Mushrooms Cleaned And Sliced
3 cloves Garlic, Minced
1/2 whole Red Onion, Sliced And Diced
2 Tablespoons Olive Oil
14 ounces, weight Whole Peeled Tomatoes
Kosher Salt And Ground Black Pepper
2 Tablespoons Balsamic Vinegar (optional)
1/2 cups Smoked Mozzarella, Cubed
1 Tablespoon Fresh Parsley

1
Put a pot of water (with the kosher salt in it) on the stove to boil the pasta.
2
Boil pasta according to package instructions.
3
In the meantime, prep the eggplant, zucchini, mushrooms, garlic and red onion.
4
When ready, put the onion and garlic in a large, deep skillet with some olive oil and sweat until soft.
5
Then, add the zucchini and eggplant and a pinch of salt.
6
When they start to soften, add in the can of peeled plum tomatoes (drained), crushing them (I use clean hands, but a wooden spoon is fine, too) before adding to the pan.
7
Simmer for about 10 minutes more, then toss in the mushrooms, some ground black pepper and the balsamic vinegar (optional).
8
After five more minutes, add the drained, cooked pasta to the pan, stir everything together and toss in the diced smoked mozzarella and fresh parsley.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 Tablespoons Kosher Salt (for Pasta Water), 1 pound Farfalle Pasta, 1 whole Large Eggplant, Diced, 2 whole Small Zucchini, Halved And Sliced, and more.

Yes, Farfalle with Eggplant, Zucchini, Tomato and Smoked Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farfalle with Eggplant, Zucchini, Tomato and Smoked Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions