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Macaroni with sardines, tomato and eggplant
 
 
4 ServingsPTM15 min

Macaroni with sardines, tomato and eggplant


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Directions

  1. Cook the macaroni with salt al dente.
  2. 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.
  3. Fry the onion and garlic in the shortening and scoop the tomato pieces through. Bake 3 minutes.
  4. 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.
  5. 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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