For 2 Servings

1 Eggplant, (Half A Pound or Bigger)

Salt, Pepper

2 Tablespoons Olive Oil

Half a Pound Pasta Shells,

1 Tin of Cherry Tomatoes (1 Pound Capacity)

1 Small Clove Garlic

1 Pinch Sugar

1/2 Teaspoon Dried Oregano

2 Tablespoons Black Olives

4 Stalks of Parsley

2 Handful of Ricotta Cheese

Nutritional Information

Per Serving

622 K Cal

20 G Protein

20 G Fat

82 G Kh


Time 30 Min

1. Preheat oven to 200 degrees (fan oven 180 degrees). A large pot full of water to a boil.

2. 1 Aubergine (eggplant) cleaned and cubed. Spice on a baking tray with salt and pepper and mix with 2 tablespoons olive oil. In hot oven on the middle rack for 10-15 min. roasting light brown.

3. Salt. Boiling water and half a pound of pasta shells and cook it according to package directions. 1 can of cherry tomatoes (1 pound capacity) in a pan. 1 small clove of garlic to squeeze. Season with salt, 1 pinch of sugar, pepper and 1/2 teaspoon dried oregano. Simmer over low heat for 5 min. Eggplant cubes and 2 tablespoons black olives add.

4. Drain the pasta, mix dripping wet into the sauce. Chop 4 stalks smooth parsley. Serve pasta. Distribute the ricotta cheese with a spoon on the pasta. Sprinkle with parsley and pepper.

Bon Appetite