Aubergine feathers

Cooking time:

30 minutes

Active time:

30 minutes

Complexity:

Average

Pasta with a luscious summer accent .

See all Pasta category recipes

Recipe "Feathers with eggplants "

Ingredients for 3-4 servings

pasta c/s from spelled "Feathers "

150 g

diced tomatoes

1 bank

eggplant

1 pc.

pitted Kalamata olives

120 g

bow Crimean

0.5 pcs.

young garlic

3 cloves

salt Himalayan pink food

1 tsp

black peppercorns mill

1 tsp

Extra Virgin Olive Oil

1 tbsp. spoon

Step 1/4

Finely chop the onion and garlic. Onions can be taken any (red, Crimean, shallots or ordinary), like garlic.

Step 2/4

Heat olive oil in a frying pan, fry onions with garlic until soft for 1-2 minutes.

Step 3/4

Add the large-diced aubergine and fry over a high heat, stirring, for about 10 minutes. Add the tomatoes from the jar, salt and pepper and simmer everything together for another 3-5 minutes. If desired, you can add sugar to balance the sourness.

Step 4/4

Boil the feathers (about 7 minutes) and transfer to a pan with the sauce, add a spoonful of water from boiling pasta there, mix well. Add the olives and serve immediately.

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