Pasta with eggplant

Name: pasta with eggplant
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines in slices; 4 el oil; 1 look tomato cubes 400 g; 1 Red pepper in thin rings; 300 g pasta trottole (pack a 500 g); 1 tray ricotta fresh cheese, 250 g

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: eggplants (in slices), oil, tomato cubes (400 g), red pepper (in thin rings), pasta (trottole (pack a 500 g)), ricotta (fresh cheese and 250 g).

Ingredients

Directions

Sprinkle the aubergine slices with salt and drain in a colander.
Let stand for 15 minutes.
Dab dry with kitchen paper.
Heat 3 tbsp oil in a frying pan and fry the aubergine in 5 min.
Until golden brown.
Spoon the tomatoes and pepper and let it simmer for 10 minutes.
Season with salt.
Meanwhile, cook the pasta al dente according to the instructions on the package.
Stir the rest of the oil through the ricotta and season with salt and pepper.
Stir in the pasta with the aubergine sauce.
Divide into 4 plates.
Spoon 1 el ricotta on each plate..