Ingredients
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
Preparation
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
