Pasta with Eggplant, Feta and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s), OR
- 1 small eggplant (s) and small zucchini
- 1 clove garlic
- 1 can tomato (s), chunky, OR:
- 2 large tomato (s)
- 1 cube vegetable stock, instant
- 1 packet feta cheese, approx. 200-250 g
- 1 bag / s pine nuts, approx. 50 g
- 50 ml cream
- 500 g pasta, your choice
- salt
- Marjoram, or oregano
Print Recipe
Pin Recipe Instructions
- Cut the aubergine (possibly also zucchini) and tomato into cubes.
- Cut the clove of garlic into small pieces and fry briefly in the pan, add the aubergine and possibly zucchini and sweat lightly. After about 2 minutes add the tomatoes and bring to the boil. Add the vegetable broth and season with salt - you can also add other herbs (very suitable marjoram or oregano). Put it down on a low level and simmer for about 10 minutes.
- In the meantime, cut the feta into cubes, fry the pine nuts briefly and cook the pasta (we recommend tagliatelle, fettuccine, pappardelle or fusilli). After the 10 minutes add the feta, cream and the pine nuts and just leave on the warm hotplate until the pasta is ready. Season if necessary.
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