Caponata alla Podravka

  • 03/07/2013
  • Moderate difficulty
  • 4
  • 20 min

Pasta with goat cheese made al dente and eggplant dices seasoned with Vegeta and oregano will remind you of the sea and summer Mediterranean tastes.

Ingredients

  • 1 eggplant (250 g)
  • 1 clove of garlic
  • 3 teaspoons olive oil
  • 350 g pasta/fussili
  • 1 can of peeled tomatoes (800 g)
  • 200 g of ricotta (fresh goat cheese)
  • ½ teaspoon of dried oregano
  • 1 tbsp Vegeta

Preparation

  1. 1.
    Saute the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, a spoon of Vegeta and oregano, and cook briefly.
  2. 2.
    Stir in the pasta cooked al dente, simmer it over medium heat and saute until the sauce melts well with pasta, then gently add the crumbled ricotta.

Serving

Serve warm.

Advice

Sprinkle the meal with chopped basil or parsley.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 302 / 1.262 - -
Fat g 15,71 - -
Carbohydrates g 27,27 - -
Dietary fibre g 5,03 - -
Protein g 15,48 - -
Salt g 3,16 0 0
Vitamin A μg 1.961,58 49 39
Vitamin D μg 3,19 2 2
Niacin mg 5,36 38 27
Pantothenic acid mg 0,73 10 10
Potassium mg 817,94 22 22
Calcium mg 180,14 18 18
Phosphorous mg 182,93 23 23

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)