Tagliatelle with tomato sauce, fried eggplant and feta

Name: tagliatelle with tomato sauce, fried eggplant and feta
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 500 g fresh tagliatelle; 480 g basic vegetable sauce paprika; 1 eggplant; el flour; 4 el Bertolli olive oil classico organic; 150 g feta; 15 g basil

Pasta with crunchy eggplant, pasta sauce with vegetables, feta and basil.

Ingredients

500 g fresh tagliatelle
480 g basic vegetable sauce paprika
1 eggplant
El flour

4 el Bertolli olive oil classico organic
150 g feta
15 g basil

Directions

Prepare the pasta according to the instructions on the package. Drain and pour in the vegetable sauce. Heat 3 min.
Meanwhile cut the aubergine into cubes of 1 cm. Put in a bowl and scoop with the flour and a pinch of salt.
Heat the oil in a stirring stir fry the aubergine on medium to high heat in 5-7 min. Golden brown and crispy.
Remove from the woks late on kitchen paper.
Meanwhile, crush the feta and tear the basil leaves into pieces.
Divide the pasta over the plates. Divide the aubergine, feta and basil. Serve immediately.