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Gino d'acampos pasta with eggplant and tomato garlic sauce
Pasta with a tasty tomato garlic sauce and eggplant with Parmesan cheese.
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Ingredients
Directions
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Slice the basil leaves. Halve the tomatoes and remove the seed lists. Cut into tomatoes in quarters.
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Bring the water with the bouillon tablet to a boil in a large pan.
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Cut a slice of 1 cm from the aubergines on both sides (with the green). Cut each aubergine into cubes of 3 cm.
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Cook the eggplant cubes 8 min. Over low heat in the stock. Drain in a colander and allow to cool.
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When the blocks are cold, press out as much water as possible.
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Press the garlic. Heat the oil in a large frying pan and fry the garlic for 1 minute. Add the aubergine cubes and fry them around brown in 5 min.
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Stir occasionally with a wooden spoon; that's softer for the ingredients and your pan.
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Add the tomato cubes, season with salt and pepper and let the sauce simmer for 15 minutes on medium heat.
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Stir occasionally. Add the basil and the pieces of tomato and let the sauce simmer for another 10 minutes. Stir in the sauce every few minutes.
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Meanwhile, cook the pasta in a large pan of boiling water with salt according to the instructions on the package al dente. Drain and put back in the pan.
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Grate the cheese.
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Pour the sauce over the pasta. Stir everything for 15 sec. quietly together, so that the flavors mix. Sprinkle with the Parmesan cheese and serve immediately.
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Nutrition
345Calories
Sodium9% DV220mg
Fat14% DV9g
Protein24% DV12g
Carbs17% DV52g
Fiber20% DV5g
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