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EGGPLANT TAGLIATELLE

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 10 minutes
Energy: 356 kcal / serving

Instructions

  • 1.   Cut the eggplant into quarters lengthwise, then dice into small pieces.
  • 2.   Finely slice the onion.
  • 3.   Pour olive oil and the vegetables into a pan, then sauté over low heat until they are colored, for a few minutes.
  • 4.   Reduce the heat, then add tomato paste, sage, and three tablespoons of water. Simmer covered for eight minutes.
  • 5.   In a pot, bring one liter of water to a boil. Add the pasta and cook according to the instructions on the package.
  • 6.   Drain the pasta, then mix it with the eggplant. Serve hot, with a sprinkle of grated pecorino cheese or a few drops of Tabasco sauce.

Notes & Suggestions

  • The eggplant can be replaced with zucchini.

Ingredients for servings

  • 350 g of tagliatelle
  • 1 eggplant
  • 1 onion
  • 2 tablespoon of tomato paste
  • 1 tablespoon of olive oil
  • 3 fresh sage
  • 1 handful of Pecorino (optional)
  • 1 pinch of tabasco (optional)
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    356 kcal
    18 %
  • Fat
    5,26 g
    8 %
  • of which saturated
    0,92 g
    5 %
  • Carbohydrates
    61,82 g
    24 %
  • of which sugar
    5,39 g
    6 %
  • Protein
    11,25 g
    23 %
  • Fibers
    4,7 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.