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SassyCowgirl
Roasted aubergine in spicy tomato sauce
Eggplant from the oven, with spicy tomato sauce, grilled sardines and buffalo mozzarella.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Wash the aubergine and cut into cubes of 1½ cm.
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Spread over the baking dish, drizzle with the oil and sprinkle with the Italian herbs and to taste with pepper and salt.
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Roast the eggplant in the oven for about 20 minutes.
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Meanwhile, clean the onion and garlic. Chop the onion and finely chop the garlic.
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Heat the rest of the oil in a large saucepan and fry the onion with garlic for 3 minutes.
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Add the tomatoes and break them into smaller pieces with a ladle.
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Turn off the heat as soon as the sauce is boiling and cook over a low heat for 10 minutes. Add halfway the chilli flakes and possibly some salt.
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Meanwhile, bring a large pot of water to the boil. Remove the eggplant from the oven and spread the tomato sauce over it.
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Break the sardines into pieces and put them on the tomato sauce. Tear the mozzarella into pieces. Put the dish in the oven for another 5 minutes.
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Meanwhile, cook the pappardelle in 4 minutes until al dente. Slice the parsley. Drain the pasta and spread over deep plates.
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Divide the aubergine with tomato sauce over it. Sprinkle with the parsley and the drained capers.
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Nutrition
890Calories
Sodium0% DV1.035mg
Fat62% DV40g
Protein78% DV39g
Carbs30% DV89g
Fiber36% DV9g
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