Pasta with green beans
1 recipe
Eggplant and basil paste
ingredients
servings
4
Wholewheat pasta
500 grams
Aubergine
500 grams
Basil
100 grams
Scallions
50 grams
Extra virgin olive oil
6 spoons
Cherry tomatoes
400 grams
first courses from Italy - Campania
Eggplant and basil paste
Eggplant and basil paste
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegan recipe with fresh and delicate flavor
preparation
step 1
Cut a portion of sliced eggplants and a piece of jar, lightly fry in little oil, or if you prefer a lighter version, dry them first in the sun or fry them on the plate.
step 2
Heat the dough, in the meantime lined the mold with eggplant slices and lightly shake the tomatoes with oil and onion. When the Pasta is almost ready to drain and keep it lightly with sauce and eggplant to jars
step 3
Put everything in the mold, add fresh basil to the center and bake at 180 degrees for 15 minutes.
step 4
Allow to rest and serve still warm.
