Eggplant contains fiber and vitamins such as C and K, as well as minerals like potassium, which enhance digestive and heart health. It also contains antioxidants that fight inflammation and improve skin health. However, it should be consumed with caution by those who suffer from allergies or kidney problems due to oxalates.

Other ingredients like onions (which have antibacterial properties), ginger (which improves circulation and soothes the intestines), and tomatoes (rich in the antioxidant lycopene) enhance the health benefits of the dish. Pasta provides carbohydrates for energy, making this dish a complete and nutritious meal.

Ingredients:

• 1 medium eggplant.

• 1 medium white onion or 2 green onions, sliced.

• Thin slices of ginger.

• 2 minced garlic cloves.

• 1 can of peeled tomatoes.

• 1 package of spaghetti or brown pasta.

Instructions:

1. Preparing the eggplant: Start by cutting the eggplant into equal-sized cubes, leaving the skin on for better flavor. Place the cubes in a colander and sprinkle with a little salt. This helps remove excess water and bitterness from the eggplant. Leave it in the colander for 15 minutes. Then, coat the eggplant in cornstarch and fry it in oil until crispy and golden brown.

2. Cooking the pasta: Meanwhile, put a pot on the stove and add a suitable amount of water with a little salt. When the water starts to boil, add the pasta and follow the cooking instructions on the package until the pasta is fully cooked. Then drain it and set it aside.

3. Preparing the sauce: In a skillet over low heat, heat the olive oil and add the thinly sliced onion, ginger slices, and minced garlic cloves. Stir continuously until the onion softens and becomes translucent. Then add the peeled tomatoes to the skillet and mash them with a fork until you get a thick consistency. This will add a rich flavor to the sauce.

4. Combining the ingredients: Once the tomatoes reach the desired consistency, remove the garlic cloves from the sauce. Then add the cooked pasta to the skillet and mix it well with the sauce. In the last minute of cooking, add the fried eggplant to the mixture. Stir the ingredients gently until all the flavors are combined and the pasta is well coated in the sauce.

Additional Tips:

• Add spices (optional): For extra flavor, you can add some dried thyme to the sauce, or add fresh basil, mint, or chopped cilantro as desired.

• Eastern spices: Add a small amount of cumin and paprika for a distinctive Eastern flavor.

• Spicy touch: If you like spicy food, you can add chopped chili peppers or chili flakes for a touch of heat.

• Substitute eggplant: You can substitute the eggplant with cubed zucchini or even grated carrots for a different flavor.

• Tomato sauce: Use homemade tomato sauce or tomato sauce with basil or Italian herbs.

• Nuts : Garnish the dish with some roasted nuts like pine nuts or almonds.

• Black olives: Add sliced black olives to the dish for a salty and distinctive flavor.

And so, you have a delicious and nutritious dish that combines the flavors of fried eggplant and pasta with a rich tomato sauce. It can be served as an economical and quick main course, or as a great appetizer in your daily meals. Enjoy!

Note: This recipe is ideal for lovers of vegetables and simple pasta dishes, but may not be suitable for those allergic to eggplant or garlic, or for those following a special diet that requires avoiding fried foods.

Nutritional Information:

Eggplant (1 medium, about 200 grams):

• Calories: 50 kcal

• Protein: 1.0 g

• Fat: 0.2 g

• Carbohydrates: 12 g

• Fiber: 5 g

• Contains anthocyanins, a plant pigment with antioxidant properties that help protect cells from damage.

• Rich in vitamin C which boosts the immune system, and vitamin K essential for bone health.

Onion (1 medium, about 100 grams):

• Calories: 40 kcal

• Protein: 1.1 g

• Fat: 0.1 g

• Carbohydrates: 9 g

• Fiber: 1.7 g

• Contains vitamin C and B vitamins.

• Rich in many antioxidants, such as quercetin and allicin, which have anti-inflammatory and anticancer properties.

Ginger (thin slices, about 10 grams):

• Calories: 8 kcal

• Protein: 0.2 g

• Fat: 0.1 g

• Carbohydrates: 2 g

• Fiber: 0.2 g

Garlic (2 cloves, about 6 grams):

• Calories: 9 kcal

• Protein: 0.4 g

• Fat: 0.03 g

• Carbohydrates: 2 g

• Fiber: 0.1 g

• Contains vitamin C and B vitamins.

• Rich in many antioxidants, such as quercetin and allicin, which have anti-inflammatory and anticancer properties.

Peeled tomatoes (1 can, about 400 grams):

• Calories: 80 kcal

• Protein: 4 g

• Fat: 0.8 g

• Carbohydrates: 17 g

• Fiber: 4 g

• Excellent source of vitamin C and vitamin K, as well as lycopene, a powerful antioxidant linked to many health benefits, such as reducing the risk of heart disease.

• Contains potassium, which is essential for regulating blood pressure.

Pasta (1 package, about 250 grams before cooking):

• Calories: 850 kcal

• Protein: 30 g

• Fat: 3 g

• Carbohydrates: 180 g

• Fiber: 7 g

• Contains some B vitamins, such as vitamin B1 (thiamin) and B3 (niacin).

• Whole-wheat pasta is a good source of dietary fiber, which helps improve digestion and feelings of fullness.

Total Nutritional Values:

• Total Calories: Approximately 1,037 kcal

• Total Protein: Approximately 36.7 g

• Total Fat: Approximately 4.2 g

• Total Carbohydrates: Approximately 222 g

• Total Fiber: Approximately 18.8 g

Please note that these values are estimates and may vary depending on the exact size of the ingredients and preparation methods.