How to make Sicillian Pasta with Eggplant -

Spiral pasta cooked with brinjals and a wonder sauce.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tri-coloured spiral Pasta, Eggplants/ Brinjals (बैंगन)

Cuisine : Italian

Course : Noodles and Pastas

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Sicillian Pasta with Eggplant

Sicillian Pasta with Eggplant Recipe Card


Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Sicillian Pasta with Eggplant Recipe

  • Tri-coloured spiral Pasta 200 grams

  • Eggplants/ Brinjals 7-8 medium

  • Salt to taste

  • Extra virgin olive oil 5-6 tablespoons

  • Onion chopped 1 medium

  • Bread crumbs 1 cup

  • Milk 2 tablespoons

  • Tomato basil pasta sauce (190 gms) 1 bottle

  • Crushed black peppercorns to taste

  • Parmesan cheese 25 grams


Step 1

Heat plenty of water in a deep non stick pan, keep a silicon colander in it and put tricolour pasta in it. Add salt, cover and cook. Halve eggplants and cut each half into 4 pieces.

Step 2

Heat 2 tbsps extra virgin olive oil in another non stick pan. Add onion and saute for 1 minute. Add eggplants and salt and mix. Cover and cook on medium heat.

Step 3

Place the breadcrumbs in a bowl, add milk and mix well. When the eggplants become soft, add breadcrumbs and mix. Cook stirring, for 2 minutes. Add tomato and basil sauce. Rinse the bottle with a little water and add to the pan and mix well. Add salt and mix.

Step 4

Add freshly crushed black peppercorns and mix. Drain pasta and add to the eggplant mixture. Add the remaining extra virgin olive oil. Add shavings of parmesan cheese. Transfer into a serving dish and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.