Tortiglioni with eggplant

Tortiglioni with eggplant
Tortiglioni with eggplant 5 1 Stefano Moraschini


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.

Tortiglioni with eggplant

Calories calculation

Calories amount per person:


Ingredients and dosing for 1 person


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