
Tortiglioni with Eggplant
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 sauce and aromatic herbs complete the dish, making it fresh and fragrant.
Ingredients
- Tortiglioni pasta
80G80G - Eggplants
140G140G - Tomato sauce
100G100G - Onionto taste
- Red wineto taste
- Chopped basil
1Tablespoon1Tablespoon - Rosemary
1Sprig1Sprig - Garlic
1Clove1Clove - Saltto taste
- Pepperto taste
- Vegetable stock cube
1Pinch1Pinch
Preparation
- STEP 1 OF 5
Place the chopped onion and garlic in a pan with the red wine
- STEP 2 OF 5
Cook on low heat for about 6 minutes
- STEP 3 OF 5
Add the tomato sauce, pepper, salt, stock cube, and after a few minutes, the eggplants cut into cubes
- STEP 4 OF 5
Cook covered for about 10 minutes and finish cooking with chopped basil and rosemary
- STEP 5 OF 5
Cook the tortiglioni and dress them with the eggplant sauce
Suggestions
Pan
Pot
Knife
Cutting Board
General Information
Storage notes
Store in the refrigerator in an airtight container for up to 3 days
More information
Vegetarian dish
Origin
Italia, Sicilia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins4.12g·14%
- Carbohydrates22.21g·76%
- Fats0.62g·2%
- Fibers2.46g·8%