AI: end result may differ
Ingredients
1
chopped tomatoes
.......................................................................
½ can
dried basil
.......................................................................
To taste
Dried oregano
.......................................................................
To taste
eggplant
.......................................................................
½
Fresh basil
.......................................................................
To taste
garlic
.......................................................................
½ clove
onion
.......................................................................
½
parmesan
.......................................................................
3 Tsp3 Tsp pepper
.......................................................................
To taste
salt
.......................................................................
To taste
tagliatelle
.......................................................................
100g100g tomato sauce
.......................................................................
100ml100ml
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Vegetarian Pasta with Eggplant
30 minutes
••Steps
Finely chop the onion, mince the garlic, and cut the eggplants into small cubes.
Heat some oil in a sauté pan and cook the eggplant until soft and golden brown. Remove the eggplant from the pan.
In the same pan, briefly sauté the onion and garlic, then add the passata, diced tomatoes, dried oregano, and dried basil, and let the sauce gently simmer.
Meanwhile, cook the tagliatelle according to the package instructions.
Add the eggplant back to the sauce and season with salt and pepper.
Toss the tagliatelle with the sauce, or divide the tagliatelle among the plates and spoon the sauce over top. Finish with fresh basil and one tablespoon of Parmesan cheese per serving.
