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Pasta with tomato aubergine sauce
Try this pasta with tomato aubergine sauce
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Ingredients
Directions
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Heat half of the olive oil and fry the onion.
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Put the celery and the winter carrot through and fry them.
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Add the tomato cubes with juice and salt and pepper and simmer the sauce for 15 minutes. Meanwhile, cook the pasta.
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Heat the rest of the olive oil and stir-fry the aubergine golden brown and cooked.
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Then let them drain on kitchen paper.
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Mix the sauce with the pasta. Sprinkle the eggplant, parsley and cheese over it.
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Nutrition
640Calories
Sodium0% DV0g
Fat34% DV22g
Protein44% DV22g
Carbs29% DV86g
Fiber0% DV0g
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