Tortiglioni with eggplant
Instructions
Put the chopped onion and garlic in a pan with red wine.
Cook over low heat for about 6 minutes.
Add the tomato sauce, pepper, salt, nut and, after a few minutes, the melanane cut into cubes.
Bake in covered pan for about 10 minutes and finish cooking with chopped Basil and Rosemary.
Cook the tortiglioni, and toss with the Eggplant sauce.
Ingredients and dosing for 1 person
- 80 g of type tortiglioni pasta
- 140 g of eggplant
- 100 g of tomato
- 1/2 onion
- 1/2 cup of red wine
- 1 tablespoon of chopped basil
- 1 sprig of rosemary
- 1 clove of garlic
- Salt
- Pepper
- 1 toe of vegetable nut