Recipes
Tomato and eggplant pasta
Are you hungry? Looking for a tasty dish that’s quick and easy to prepare? Piece of cake! A little pasta, tomatoes and eggplants and with a right proportion of spices and you can enjoy the magical flavours of the Mediterranean in just 40 minutes!
| Preparation time | 40 min |
|---|---|
| Demanding |  |
| Energetic value | 424 kcal / 1772 kJ |
Ingredients
 | 4 |
|---|---|
| 300 g | pasta (spaghetti, penne) |
| 300 g | cherry tomatoes |
| 300 g | eggplants |
| 4 tablespoons | olive oil |
| 1 tablespoon | apple cider vinegar |
| 1 teaspoon | sugar |
| 2 cloves | garlic |
| 1 teaspoon | Vegeta piquant |
| salt | |
| 2 tablespoons | chopped basil |
| grated parmesan cheese |
Preparation
- Cook the pasta in salted water and drain.
- Fry cubed eggplant in a frying pan with 2 tablespoons heated oil.
- In the remaining heated oil, briefly fry tomatoes, add sugar, crushed garlic, apple cider vinegar, Vegeta piquant, fried eggplant and a little salt.
- Mix with drained pasta and chopped basil.
Serving
While still hot, sprinkle with grated parmesan and serve.
Advice
Add a little of the pasta cooking water to make the sauce juicier, and the Vegeta piquant will give this dish a full bodied flavour.
