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Eggplant and mussels pasta recipe of 24-10-2007 [Updated on 28-08-2018]
Pasta with aubergines and mussels is a scopeta from my boyfriend's father, he is often away for work and when he goes to eat in various restaurants in Italy, he tastes new things and if he likes the dish, he gets the recipe from the chef . The other evening, returning from a trip to Bari, he brought the recipe for making eggplant and mussels paccheri, even if I or used another pasta shape, they were a delicacy, try them too.
How to make Paccheri aubergines and mussels
Wash and brush the mussels under running water.
Put them in a pan with a lid on it and wait for them to open and pour their sauce.
Once opened, peel the mussels and set aside their sauce, filtered from impurities.
Chop the onion and cook it in a large pan with oil with a little chilli
Wash the aubergines, trim them and cut them into cubes
Add the aubergines to the pan and brown them for about ten minutes
Then cut the cherry tomatoes into small pieces and add them to the pan together with the basil
Finally add the mussels and their cooking liquid
cook until it starts to dry, obtaining a nice thick sauce
Cook the pasta in abundant salted water, drain it al dente and pour in the eggplant and mussel sauce.
Sauté the pasta in paella for a minute
Then serve the eggplant and mussels pasta on the plates.