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.
Put the chopped onion and garlic in a pan with the red wine
Cook over low heat for about 6 minutes
Add the tomato passata, pepper, salt and the stock cube, and after a few minutes add the eggplant cut into cubes
Cook covered in the pan for about 10 minutes and finish cooking with a chopped mix of basil and rosemary
Cook the tortiglioni and toss them with the eggplant sauce
Frying 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 |
