Testaroli with Eggplant and Sun-Dried Tomatoes Recipe

Ingredients with Measurements:
- 2 cups of testaroli pasta
- 1 large eggplant, diced
- 1/2 cup of sun-dried tomatoes, chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Colander
- Large skillet

Step-by-step instructions:

1. Bring a large pot of salted water to a boil. Add the testaroli pasta and cook for 5-7 minutes or until al dente. Drain the pasta and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the diced eggplant and cook for 5-7 minutes or until tender.

3. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes.

4. Add the cooked testaroli pasta to the skillet and toss with the eggplant and sun-dried tomato mixture.

5. Sprinkle the grated Parmesan cheese over the top of the pasta and season with salt and pepper to taste.

6. Serve hot and enjoy!

- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 39g
- Protein: 9g

Substitutions for ingredients:
- Zucchini or yellow squash can be substituted for the eggplant.
- Cherry tomatoes can be substituted for the sun-dried tomatoes.

- Add cooked chicken or shrimp for a protein boost.
- Top with fresh basil or parsley for added flavor.

Tips and tricks:
- Be sure to salt the eggplant before cooking to remove any bitterness.
- Use a non-stick skillet to prevent sticking.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve on a large platter with fresh herbs and grated Parmesan cheese on top.

- Fresh herbs, grated Parmesan cheese, or a drizzle of balsamic glaze.

- Serve with a side salad or garlic bread.

Suggested side dishes:
- Roasted vegetables or a simple green salad.

Troubleshooting advice:
- If the eggplant is too bitter, soak it in salt water for 30 minutes before cooking.

Food safety advice:
- Be sure to cook the eggplant thoroughly to avoid any foodborne illnesses.

Food history:
- Testaroli is a traditional pasta from the Liguria region of Italy.

Flavor profiles:
- Savory, slightly sweet, and tangy.

Serving suggestions:
- Serve as a main dish or as a side dish with grilled meats or fish.

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Region: Italian

Taste: Savory, Tangy, Herby, Umami, Rich