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Tagliatelle with aubergine sauce
Simple Italian tagliatelle with aubergines and tomato sauce.
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Ingredients
Directions
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Cut the aubergines into slices of 1 cm and cut them into small dice.
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Put them in a colander and sprinkle them with salt. Spoon well and leave it for half an hour. Rinse the blocks and dry them in a clean cloth.
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Bring a large pot of water with salt to the boil.
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Heat the oil in a frying pan and fry the eggplant cubes light brown.
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Add the onion and the garlic and fry for a few more minutes.
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Add the tomato puree and cubes and bring to the boil. Let the sauce simmer uncovered for about 10 minutes. Season with salt and pepper.
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Meanwhile, cook the tagliatelle al dente and drain. Scoop the tagliatelle through the sauce and serve with grated cheese.
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Nutrition
590Calories
Sodium0% DV0g
Fat28% DV18g
Protein36% DV18g
Carbs28% DV84g
Fiber0% DV0g
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