Filter
Reset
Sort ByRelevance
JPOTTER
Macaroni with eggplant and mozzarella
Pasta in tomato sauce with vegetables, mozzarella and basil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the eggplant into pieces and finely chop the garlic. Cut the onion into rings.
-
Heat the oil in a frying pan and fry the garlic and onion for 3 minutes. Add the eggplant and cook for 5 minutes.
-
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 .
-
Cook the macaroni al dente according to the instructions on the package.
-
Cut the mozzarella into pieces and tear the basil leaves.
-
Divide the pasta over plates. Divide the sauce and mozzarella over it. Sprinkle with the basil.
Blogs that might be interesting
-
30 minMain dishpandan rice, mixed nuts, vortexed apricots, garlic, Red pepper, pak choi, sunflower oil, fresh cream cheese with herbs,nut rice with spicy pak choi
-
25 minMain dishrice, sifted tomato, vegetable stock, peanut oil, olive oil, onion, garlic, coriander powder (ketoembar), cumin powder (djinten), turmeric, curry powder, Chestnut mushroom, kidney bean, tortilla chips, fine bread crumb, hot pepper sauce, flour, mayonnaise, chili sauce, tomato ketchup, arugula, lamb's lettuce, coriander,bean burger with tomato rice
-
25 minMain dishfrozen pangasius fillet, wheat flour, spice mix fish, tagliatelle all'uovo, traditional olive oil, zucchini, pesto rosso, cooking cream light,pangasius fillets with zucchini
-
20 minMain dishwinter carrot, celery, olive oil, White wine vinegar, garden peas, gnocchi di patate, ricotta, fresh basil,gnocchi with ricotta and garden peas
Nutrition
610Calories
Sodium26% DV635mg
Fat42% DV27g
Protein46% DV23g
Carbs22% DV67g
Fiber24% DV6g
Loved it