Summary

Ingredients

• 2 tablespoon olive oil
• 250 g mushrooms
• 1 medium aubergine (s)
• 2 clove (s) garlic, crushed
• 800 g canned tomato (s)
• 500 g pasta, (bucatini)
• salt and pepper
• 3 tablespoon parsley, fresh, chopped

Print Recipe Pin Recipe

Instructions

1. Heat oil in a pot. Wipe the mushrooms with a kitchen towel and cut into slices. Cut the eggplant into small cubes.
2. Add the mushrooms, diced aubergine and garlic to the saucepan and fry for 4 minutes, stirring constantly. Now add the mashed tomatoes with liquid; Cook in a closed pot for 15 minutes.
3. While the sauce is boiling, cook the noodles al dente. Season the sauce with salt and pepper. Stir in chopped parsley. Then pour the sauce over the pasta and mix well.