Filter
Reset
Sort ByRelevance
TIGERDYR
Pasta with stewed eggplant and tomato
Pasta with stewed eggplant, red onion, garlic, tomato and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the penne in plenty of water with salt according to the instructions on the package al dente.
-
Chop the onion and cut the aubergine into cubes. Slice the garlic and the coriander.
-
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.
-
Pour the tomato cubes into the pan and stir in the paprika and the cinnamon with the vegetables.
-
Stew the eggplant over low heat in 12-15 min. Covered gently until done; add a splash of water when too much moisture evaporates.
-
Drain the pasta. Season the stewed eggplant with (freshly ground) salt and pepper and pour in the pasta.
-
Spread the pasta over deep plates and sprinkle the coriander over it.
Blogs that might be interesting
-
20 minLunchpearl couscous, couscous, olive oil, chickpea, pomegranate seed, fresh mint, parsley, cucumber, smoked chicken fillet, apricot, nectarine,couscous salad with chicken-fruit skewer
-
15 minMain dishpappardelle, mushroom melange, gorgonzola dolce, garlic, fresh flat parsley, traditional olive oil,Pappardelle with gorgonzola
-
30 minMain dishgarlic, olive oil, lemon juice, dried oregano, chicken breast, Brussel sprout, chickpea, nut rice, coriander,nut rice with garlic chicken and stir-fried sprouts
-
20 minMain dishflour, milk, egg, oil, half-to-half minced, Provencal herbs, zucchini, mature cheese,savory pancake roll with minced meat
Nutrition
360Calories
Sodium0% DV1.565mg
Fat15% DV10g
Protein22% DV11g
Carbs19% DV56g
Fiber56% DV14g
Loved it