Rigatoni with Eggplant
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g riatoni
- 1 clove garlic
- 2 eggplant (s)
- 4 tomato (s)
- 1 onion (s)
- 100 g crème fraîche
- 3 tablespoon oil
- Parmesan
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Clean and wash the aubergines, cut in half lengthways and cut into slices. Peel and chop the onion and garlic. Skin and dice tomatoes.
- Cook the pasta according to the instructions.
- Heat the oil in a pan and sauté the onions and garlic in it. Now add the aubergines and tomatoes and cook for another 10 minutes. Now add the well-drained pasta and stir in the creme fraiche. Season with salt and pepper and sprinkle with the parmesan.
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