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Penne With Eggplant
A tasty Italian recipe. The vegetarian starter contains the following ingredients: aubergine (1 x 1 cm cubes), olive oil, garlic (finely chopped), peeled tomatoes (400 g), penne (pasta, bag 500 g), red wine vinegar, sugar, basil ((15 g) and only the leaves).
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Ingredients
Directions
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Mix the eggplant with 1 tbsp salt. Allow 30 minutes to stand in a colander. Rinse and push the moisture out with the convex side of a spoon. Heat the oil in a frying pan and fry the aubergine over medium heat in 10 min. Brown. Scoop out of the pan. Fry the garlic for 2 minutes in the same pan.
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Add the tomatoes with juice. Make them small with a spoon. Cook gently for 10 minutes. Cook the pasta according to the instructions on the package.
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Add the eggplant, vinegar and sugar to the tomato sauce and simmer for another 5 minutes. Mix the pasta with the sauce. Add the basil and serve immediately.
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Nutrition
350Calories
Sodium8% DV180mg
Fat25% DV16g
Protein16% DV8g
Carbs14% DV42g
Fiber8% DV2g
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