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TIGERDYR
Pasta with stewed eggplant and tomato
Pasta with stewed eggplant, red onion, garlic, tomato and parsley.
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Ingredients
Directions
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Boil the penne in plenty of water with salt according to the instructions on the package al dente.
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Chop the onion and cut the aubergine into cubes. Slice the garlic and the coriander.
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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.
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Pour the tomato cubes into the pan and stir in the paprika and the cinnamon with the vegetables.
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Stew the eggplant over low heat in 12-15 min. Covered gently until done; add a splash of water when too much moisture evaporates.
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Drain the pasta. Season the stewed eggplant with (freshly ground) salt and pepper and pour in the pasta.
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Spread the pasta over deep plates and sprinkle the coriander over it.
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Nutrition
360Calories
Sodium0% DV1.565mg
Fat15% DV10g
Protein22% DV11g
Carbs19% DV56g
Fiber56% DV14g
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