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Short sleeves with a sauce with eggplant

ingredients

servings

2

Aubergine

1 unit

Onions

1 unit

Mezze maniche, pasta

160 oz

Canned tomato sauce, without salt

80 oz

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

Basil

4 leafs

first courses from Italy

Short sleeves with a sauce with eggplant

Short sleeves with a sauce with eggplant

vegan with gluten high in potassium

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Short sleeves with a sauce with eggplant

HALF SLEEVE WITH SAUCE EGGPLANT

Short sleeves with a sauce with eggplant step 1

step 1

Wash and cut the eggplant into two parts in the longitudinal direction.

Short sleeves with a sauce with eggplant step 2

step 2

Empty the two shells with the help of a spoon.

Short sleeves with a sauce with eggplant step 3

step 3

In a pan heat a little oil evo and cook the chopped onion. After a few minutes add the eggplant and filling tablespoons of tomato sauce.

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Short sleeves with a sauce with eggplant step 4

step 4

Season with salt and pepper and finish cooking. Add the basil leaves.

Short sleeves with a sauce with eggplant step 5

step 5

At this point with the help of a mixer all finely chopped.

Short sleeves with a sauce with eggplant step 6

step 6

Cook the pasta in salted water and drain al dente. Stir into the pan with the sauce and some olive oil.

Short sleeves with a sauce with eggplant step 7

step 7

Cook the eggplant shells in the oven at 180 degrees for 10-15 minutes and use them as a container for serving the pasta.

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