Linguine with Eggplant Sauce

Hot loved and wonderful vegetarian! Pasta with fried eggplant in tomato sauce and ricotta.

Ingredients for 2 servings
• 1 eggplant
• 1 onion
• 1 clove of garlic
• 4 sprigs parsley
• 5 tbsps. Olive oil
• 1 can of chunky tomatoes (400 g)
• Salt, Pepper
• 1 pinch of sugar
• 1/2 teaspoon dried oregano
• 200 g Linguine
• 125g Ricotta

Time: 30 min

Preparation

1. Bring a large pot of water to a boil.

2. 1 Eggplant (300 g) and brush into small cubes. 1 onion and 1 clove of garlic roll. The leaflets of 4 stalks smooth parsley pluck and finely chop.


3. Heat 3 tablespoons olive oil in a nonstick pan and fry the eggplant cubes around light brown. Onions and garlic admit fry briefly. 1 can of chunky tomatoes (400 g) and 1/2 can full of water and bring to a boil add (200 ml). Season with salt, 1 pinch of sugar, and 1 /2 teaspoon dried oregano and pepper. At low heat 5 min. Braise.

4. The salted boiling water and cook in 200 g linguine according to package directions. Drain the pasta and mix with the sauce dripping wet. With 125 g ricotta into small cams serve, sprinkle with parsley and serve drizzled with 1-2 tbsps. olive oil.

Nutritional information per serving: 688 kcal
• 21 g protein
• 28 g fat
• 83 g carbohydrates