Shell paste with eggplant

Name: shell paste with eggplant
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 80 g pine nuts; 300 g shell paste; 20 g fresh basil; 2 toe garlic; 300 g vine tomato; 1 Red pepper; 1 eggplant; 3 el traditional olive oil; 200 g Greek yoghurt; 2 tl ground chili pepper; 2 el dried Italian herbs

Vegetarian shell pasta with vegetables, Greek yogurt, pine nuts and basil.

Ingredients

Kitchen Stuff

1 skillet

Directions

Roast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
Cook the pasta al dente according to the instructions on the package.
Slice the basil leaves.
Cut the garlic into slices and the tomatoes into pieces.
Cut the aubergine and red pepper into cubes of 1 x 1 cm.
Heat the oil in a frying pan. Bake the garlic for 20 sec.
Add the eggplant and cook for 3 minutes.
Add the bell pepper and cook for 3 minutes.
Add the tomato and cook for 2 minutes.
Add the yogurt, chili pepper and Italian herbs. Season with pepper and salt.
Scoop the pasta through the sauce.
Spread over the 4 deep plates and sprinkle the pine nuts and the basil over them.

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Nutrition

480Calories

Sodium31% DV745mg

Fat29% DV19g

Protein28% DV14g

Carbs20% DV61g

Fiber24% DV6g

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