Pasta with eggplants

Name: pasta with eggplants
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 eggplant; 40 g pine nuts container of 80 g; 6 el traditional olive oil; 1 toe garlic; 470 g pasta sauce sugo basil pot; 300 g penne; 250 g ricotta; 15 g fresh basil

Pasta without meat with aubergines, pine nuts, ricotta and pasta sauce with basil.

Ingredients

Directions

Cut the aubergine into cubes of 1 cm. Sprinkle the aubergine generously with salt and let stand in a colander for 30 minutes.
Roast the pine nuts for 3 minutes in a frying pan without butter or oil.
Push the moisture out of the aubergine. Heat oil in a large frying pan and fry the aubergine golden brown in about 5 minutes. Drain on kitchen paper.
Slice garlic. Heat the rest of the oil and fry the garlic for 2 minutes. Add the pasta sauce.
In the meantime, cook the pasta al dente according to the instructions on the package. Drain and mix in the sauce.
Spread over plates and scoop the aubergine, pine nuts and ricotta. Pick leaves of basil, tear into pieces and sprinkle over them.