Pappardelle pasta with eggplant sauce
Instructions
Bake in a pan the eggplant, cut into cubes, olive oil, chopped red onion, salt, pepper and tomato.
Drain al dente pappardelle and toss them into the Eggplant sauce.
Serve with the grated mozzarella on top.
Ingredients and dosing for 4 persons
- 250 g of type pasta fresh pasta
- 1/2 eggplant
- 1/2 onion
- Oregano
- 3 tablespoons of tomato
- 1 mozzarella small
- Olive oil extra virgin