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Pasta with eggplant aubergine

ingredients

servings

4

Aubergine

500 oz

Tomato pulp

400 oz

Parsley

1 sprig

Basil

3 leafs

Grated cheese

20 oz

Extra virgin olive oil

4 spoons

Iodized salt

to taste

Durum wheat flour

100 oz

first courses from Italy - Sicilia

Pasta with eggplant aubergine

Pasta with eggplant aubergine

vegetarian with gluten with lactose high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta with eggplant aubergine

Simple, fast and classic Sicilian dish

Pasta with eggplant aubergine step 1

step 1

Cook the tomato separately

Pasta with eggplant aubergine step 2

step 2

When ready, cut the eggplant into pieces and fry it in a large non-stick frying pan and with the high edges with 4 tablespoons of extra-virgin olive oil

Pasta with eggplant aubergine step 3

step 3

When it reaches the gilding add the tomato parsley and basil triti

Pasta with eggplant aubergine step 4

step 4

Mix everything with the cheese and season the dough

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