Pasta with tomato aubergine sauce
Try this pasta with tomato aubergine sauce
Heat half of the olive oil and fry the onion.
Put the celery and the winter carrot through and fry them.
Add the tomato cubes with juice and salt and pepper and simmer the sauce for 15 minutes. Meanwhile, cook the pasta.
Heat the rest of the olive oil and stir-fry the aubergine golden brown and cooked.
Then let them drain on kitchen paper.
Mix the sauce with the pasta. Sprinkle the eggplant, parsley and cheese over it.
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