Pasta with Eggplant and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pasta, preferably small shapes
- 0.5 ½ aubergine (s)
- 3 tomato (s), dried, pickled in oil
- 1 hot pepper
- 3 cloves garlic
- 100 g sheep cheese
- 4 cherry tomato (s)
- 4 tablespoon olive oil
- 1 sprig rosemary
- salt and pepper
- Parsley smooth
Print Recipe
Pin Recipe Instructions
- Wash the aubergine, cut into slices, season with salt, leave to rest. Cook the noodles in plenty of salted water until they are firm to the bite.
- Dice the peppers, garlic, fresh and dried tomatoes.
- Dice the aubergine slices and fry in a little olive oil. Put aside.
- Gently stew the garlic, dried tomatoes, rosemary needles and peppers in plenty of olive oil,
- Wash the parsley, spin dry, cut into small pieces.
- Mix the cooked pasta with the fried aubergine cubes, the oil, garlic and pepperoni mixture, the fresh tomato cubes, the parsley and the crumbled sheep`s cheese.
- Salt carefully and serve with freshly ground pepper.
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