Eggplant Sugo with Burrata
- Natalie D'Angelo
- Feb 26
- 2 min read
Move over pasta alla norma - Welcome Eggplant Sugo with Burrata
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Wowsa - this meal turned out so much better than I had planned out in my head. Not sure if it’s the eggplant or if it’s the Burrata - but yum.. it’s creamy, it’s got bite and it’s a cheap eat #winning 🙌🏼🙌🏼
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What you need
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3 Tablespoons extra virgin olive oil, divided
1 medium onion, diced
1 medium-large eggplant cut into ½-inch diced
4 cloves garlic, minced 2 cans of crushed tomatoes
Beef stock cube ¼ cup chopped fresh basil, optional
ground black pepper, to taste
Burrata
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In a pan, add 1.5 tbsp EVOO and eggplant and season with salt and pepper and fry until golden brown.
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Remove from pan and set aside.
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Next add the remainder of your EVOO to your pan and gently fry your onion and garlic. Once translucent, add your canned tomatoes and eggplant to the pan, stiring in the stock cube and allow to simmer.
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Taste test here and see if you require more salt - and season accordingly.
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Continue to simmer on a slow heat, and until the sauce begins to come away from the pan. You don’t want this sauce to be liquidy. It needs a thicker consistency. (This should simmer for at-least minimum of 15/20 mins)
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Next add your pasta and stir through thoroughly - switch off the heat and tear up your Burrata and add.
Typically you would add soft ricotta or shave a hard salted ricotta but the Burrata adds such a beautiful creaminess.
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This meal is a relatively cheap meal - with the Burrata being the most expensive item but admittedly you can omit this if you don’t have it on hand.
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Enjoy 👌🏼
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