Fusilli with Eggplant and Mozzarella

Summary

Ingredients

• 250 g fusilli
• 1 small eggplant (s)
• 1 clove garlic, finely chopped
• 3 vine tomato (s), diced
• 60 ml olive oil
• 80 ml cream or Cremefine
• 0.5 tube ½ tomato paste
• 1 tablespoon herbs, Italian
• 1 teaspoon sugar
• 150 g buffalo mozzarella
• 1 sprig basil, fresh
• salt and pepper

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Instructions

1. Cut the aubergine into thin slices and fry on both sides in a large pan, remove, dab on kitchen paper and cut into fine strips.
2. Boil the fusilli al dente and drain in a colander.
3. Pour olive oil into the pan and sauté the garlic and tomatoes briefly over low heat. Deglaze with cream or Cremefine, add the tomato paste and stir well. Add herbs, sugar and spices. Take the pan off the hob.
4. Cut the mozzarella into cubes, chop the basil.
5. Add the fusilli, aubergine, mozzarella and basil to the tomato-cream sauce and mix everything together well. Serve immediately.