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Pappardelle with eggplant-mushroom-tomato sauce
Fresh pasta with onions, chestnut mushrooms, eggplant, peeled tomatoes and basil.
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Ingredients
Directions
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Slice the onions and garlic, the mushrooms in quarters and the aubergine into cubes of 1 cm.
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Heat the oil in a frying pan and fry the aubergine over medium heat in 2 min. Brown.
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Add the onion and garlic and cook for 1 min. Add the mushrooms and cook for another 5 minutes.
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Add the peeled tomatoes and spice mix, bring to a boil and reduce the heat.
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Push the tomato piece with a wooden spoon. Put the lid on the pan and let the sauce simmer for 10 minutes on low heat.
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Meanwhile, cook the pasta in 4 minutes until al dente. Divide with the sauce over the deep plates.
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Cut the basil leaves coarsely and garnish the pasta.
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Nutrition
565Calories
Sodium10% DV240mg
Fat18% DV12g
Protein40% DV20g
Carbs30% DV89g
Fiber36% DV9g
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