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Macaroni with eggplant and mozzarella
Pasta in tomato sauce with vegetables, mozzarella and basil
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Ingredients
Directions
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Cut the eggplant into pieces and finely chop the garlic. Cut the onion into rings.
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Heat the oil in a frying pan and fry the garlic and onion for 3 minutes. Add the eggplant and cook for 5 minutes.
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Add the tomatoes and bring to the boil. Then simmer on low heat with the lid on the pan for 15 minutes. Season with salt and pepper .
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Cook the macaroni al dente according to the instructions on the package.
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Cut the mozzarella into pieces and tear the basil leaves.
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Divide the pasta over plates. Divide the sauce and mozzarella over it. Sprinkle with the basil.
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Nutrition
610Calories
Sodium26% DV635mg
Fat42% DV27g
Protein46% DV23g
Carbs22% DV67g
Fiber24% DV6g
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