Pasta Melanzana

Recipe View 5 mins Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, approximately 8-10 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water. (5 minutes)

Recipe View 2 mins While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it. (2 minutes)

Recipe View 12 mins Add the cubed eggplant to the skillet and cook, without stirring initially, for about 5 minutes to allow it to brown slightly. Then, stir and continue cooking until the eggplant is tender and slightly caramelized, about 5-7 more minutes. (12 minutes)

Recipe View 3 mins Stir in the chopped spinach and season with salt and pepper to taste. Cook, stirring occasionally, until the spinach wilts, about 2-3 minutes. (3 minutes)

Recipe View 3 mins Add the drained pasta to the skillet with the eggplant mixture. Pour in the lemon juice and 1/2 cup of the grated Parmesan cheese. Toss well to combine, adding a splash of the reserved pasta water if needed to create a light sauce that coats the pasta. (3 minutes)

Recipe View Transfer the Pasta Melanzana to a serving dish and sprinkle with the remaining Parmesan cheese and a generous grind of cracked black pepper. Serve immediately.