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Pasta with stewed eggplant and tomato
 
 
4 ServingsPTM30 min

Pasta with stewed eggplant and tomato


Pasta with stewed eggplant, red onion, garlic, tomato and parsley.

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Directions

  1. Boil the penne in plenty of water with salt according to the instructions on the package al dente.
  2. Chop the onion and cut the aubergine into cubes. Slice the garlic and the coriander.
  3. Heat the oil in a frying pan and fry the onion. Fry the aubergine cubes for 5 minutes. Add the garlic and cook for 1-2 minutes.
  4. Pour the tomato cubes into the pan and stir in the paprika and the cinnamon with the vegetables.
  5. Stew the eggplant over low heat in 12-15 min. Covered gently until done; add a splash of water when too much moisture evaporates.
  6. Drain the pasta. Season the stewed eggplant with (freshly ground) salt and pepper and pour in the pasta.
  7. Spread the pasta over deep plates and sprinkle the coriander over it.


Nutrition

360Calories
Sodium0% DV1.565mg
Fat15% DV10g
Protein22% DV11g
Carbs19% DV56g
Fiber56% DV14g

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