Description
Pasta with vegetable sauce.
Ingredients
-
Pasta
200 g
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Eggplant
200 g
-
Tomato
2 piece
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Parsley
1 coup
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Garlic
2 tooth
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Parmesan
40 g
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Olive oil
2 Tbsp
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Salt
-
Black pepper
-
Oregano
Cooking
Eggplant cut into thin slices and cover with water with salt. Leave for 15-20 minutes.
On the tomatoes make cross-cuts, pour over boiling water, remove the skin. Cut into small pieces.
Eggplant press. Fry in a griddle pan, with the addition of 1-2st. L. olive oil, until Golden brown.
Fry the tomato.
Add eggplant, cook (stirring) on medium heat for 5min.
Chop the greens and garlic in a blender.
The chopped greens add to the vegetables and cook for another 1-2min. Season with salt and pepper, add the oregano (optional).
Boil the pasta until "al dente".
Grind in a blender cheese. To combine pasta with vegetables, add cheese, stir and immediately serve.
Bon appetit!
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