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Rigatoni tomatoes and eggplants

ingredients

servings

4

Basil

5 leafs

Extra virgin olive oil

to taste

Iodized salt

to taste

Paccheri, pasta

300 oz

Aubergine

500 oz

Cherry tomatoes

500 oz

first courses from Italy

Rigatoni tomatoes and eggplants

Rigatoni tomatoes and eggplants

vegan with gluten high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rigatoni tomatoes and eggplants

A first colored dish, tasty and nutritious!

Rigatoni tomatoes and eggplants step 1

step 1

Cook the pasta in plenty of boiling water following the instructions on the package

Rigatoni tomatoes and eggplants step 2

step 2

Wash the eggplant and cut into cubes, to fry the aubergines with oil in the pan

Rigatoni tomatoes and eggplants step 3

step 3

in another pan to fry the tomatoes (cut into wedges) with a little oil and garlic

Rigatoni tomatoes and eggplants step 4

step 4

-dopodichè add the eggplant previously cooked, season with salt and let cook for few minutes

Rigatoni tomatoes and eggplants step 5

step 5

Finally, drain the pasta and sauté in the pan with the sauce and add the basil

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