Go Back

Veronica Lavenia
Course Main
Cuisine Italian
Servings 4


  • 320 g 11 oz pasta
  • 2 purple eggplant or 1 large eggplant
  • 1 tablespoon capers
  • 1 tablespoon toasted hazelnuts
  • a sprig of parsley
  • 6 tablespoon Extra virgin olive oil
  • salt and white pepper to taste


  • Wash and slice the eggplant and steam for 15-20 minutes.
  • Puree the eggplant with nuts, capers, parsley. Season the sauce with olive oil, a pinch of salt and white pepper.
  • Cook the pasta “al dente”, in salted boiling water, and seasoned with a sauce of eggplant (to which you add 2-3 tablespoons of cooking water).