Tortiglioni with Eggplant is a tasty and versatile first course, ideal for pasta and eggplant lovers. The eggplants are slowly cooked with onion, garlic, and red wine, giving the sauce a rich and succulent flavor. The tomato passata and aromatic herbs complete the dish, making it fresh and fragrant.
Place the chopped onion and garlic in a pan with the red wine
Cook on low heat for about 6 minutes
Add the tomato passata, pepper, salt, stock cube, and after a few minutes, the eggplants cut into cubes
Cook covered for about 10 minutes and finish cooking with a sprinkle of chopped basil and rosemary
Cook the tortiglioni and dress them with the eggplant sauce
Pan
Pot
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 3 days
Vegetarian dish
Italia, Sicilia
| Energy (kcal) | 110.32 |
| Carbohydrates (g) | 22.21 |
| of which Sugars (g) | 5.5 |
| Fat (g) | 0.62 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 4.12 |
| Fiber (g) | 2.46 |
| Sale (g) | 0.06 |
