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RHONDA81
Macaroni with sardines, tomato and eggplant
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Ingredients
Directions
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Cook the macaroni with salt al dente.
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Sprinkle the aubergine with salt in small cubes. Heat the olive or sunflower oil and fry the aubergine golden brown. Spoon the eggplant on kitchen paper and drain.
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Fry the onion and garlic in the shortening and scoop the tomato pieces through. Bake 3 minutes.
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Add a dash of white wine (or a little bit of cooking liquid). Add the sardines or tuna oil, the eggplant, the fresh thyme leaves and 1 tablespoon of chopped (flat) parsley. Let the sauce thicken slightly. Season with salt and pepper.
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Put the drained pasta through and sprinkle with 2 tablespoons of chopped (flat) parsley.
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Nutrition
630Calories
Sodium0% DV0g
Fat51% DV33g
Protein40% DV20g
Carbs20% DV61g
Fiber0% DV0g
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