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Tomato and eggplant pasta

  • 11/03/2008
  • Easy
  • 4
  • 40 min

Are you hungry? Looking for a tasty dish that’s quick and easy to prepare? Piece of cake! A little pasta, tomatoes and eggplants and with a right proportion of spices and you can enjoy the magical flavours of the Mediterranean in just 40 minutes!

Ingredients

  • 300 g pasta (spaghetti, penne)
  • 300 g cherry tomatoes
  • 300 g eggplants
  • 4 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic
  • 1 teaspoon Vegeta Natur
  • salt
  • 2 tablespoons chopped basil
  • grated parmesan cheese

Preparation

  1. 1.
    Cook the pasta in salted water and drain.
  2. 2.
    Fry cubed eggplant in a frying pan with 2 tablespoons heated oil.
  3. 3.
    In the remaining heated oil, briefly fry tomatoes, add sugar, crushed garlic, apple cider vinegar, Vegeta Natur, fried eggplant and a little salt.
  4. 4.
    Mix with drained pasta and chopped basil.

Serving

While still hot, sprinkle with grated parmesan and serve.

Advice

Add a little of the pasta cooking water to make the sauce juicier, and the Vegeta Natur will give this dish a full bodied flavour.

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 424 / 1.772 - -
Fat g 14,81 - -
Carbohydrates g 66,16 - -
Dietary fibre g 12,26 - -
Protein g 12,68 - -
Salt g 2,29 0 0
Vitamin A μg 605,85 15 12
Vitamin E mg 3,04 14 14
Vitamin C mg 13,02 17 14
Niacin mg 7,45 53 37
Potassium mg 516,25 14 14
Phosphorous mg 227,31 28 28
Magnesium mg 130,43 43 33

* 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.)