How to make it

  • Peel and slice the eggplant, sprinkle with salt, and place in a colander.
  • Leave for 1 hour to draw out the bitter juices. Rinse and dry.
  • Finely chop and set aside.
  • Heat the butter and oil over medium heat in a medium-sized saucepan.
  • Add the garlic and onion and sauté gently for a few minutes. Don't let the garlic burn.
  • Blanch the tomatoes in a pot of rapidly boiling water for 20 seconds, then plunge into a pot of cold water to stop the cooking.
  • Peel, seed, and chop the tomatoes into a small dice.
  • Add diced tomatoes to the garlic and onion along with the basil.
  • Cook for about 15 minutes at low-to-medium heat, stirring occasionally.
  • Add the eggplant and cook until the mixture reaches the consistency of a thick paste.
  • Mix in the goat cheese.
  • Let the mixture cool and put a small spoonful onto each square of pasta dough. You can also use a pastry bag, which gives you far more control over the amount of filling you dispense.

Reviews & Comments 4

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  • krzykt 8 years ago
    Inspiring! I have eggplant and tomatoes on hand, now I know what's for dinner tonight. Nothing beats homemade pasta, no matter what your recipe.
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    " It was excellent "
    vikirose13 ate it and said...
    Super! Another tasty sounding filling recipe. I best get down the Atlas! Friday night...
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  • rosemaryblue 11 years ago
    Oh, how wonderful! I have an Atlas pasta maker (hand). I have not used it for awhile....thanks for reminding me how good homemade pasta really is, and the eggplant...has to be exceptional! I will use your recipe for the ravioli. Thank you kindly. :)
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  • recipediva 11 years ago
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