Penne with vegetable sauce
easy
25 mins
25 mins
Ingredients
- 1 Aubergine (à 200 g)
- 7-10 Tbsp Salt
- 1 Onion
- 1 Garlic clove
- 1 (à 200 g) Courgette
- 1 can(s) (825 ml) peeled tomatoes
- 1 TABLESPOON Oil
- 1-2 TEASPOONS Instant vegetable stock
- 300 g Noodles (e.g. penne)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 60 g Parmesan cheese
- 7-10 Tbsp Basil leaves
Directions
- 1
Clean, wash and dice the aubergine and sprinkle with salt. Peel and finely dice the onion and garlic. Clean, wash and dice the zucchini. Rinse and drain the aubergine. Chop the tomatoes in the tin with a long knife.
- 2
Heat the oil in a pot. Brown the onion and garlic. Add zucchini and eggplant and fry briefly. Add tomatoes and vegetable stock, bring to the boil and let it boil down for about 10 minutes. Meanwhile cook the pasta in boiling salted water for about 10 minutes. Drain and allow to drip off a little. Season sauce with salt, pepper and sugar. Arrange noodles with sauce. Peel the parmesan curls with a peeler and add them.
- 3
Meanwhile cook the pasta in boiling salted water for about 10 minutes. Drain and allow to drip off a little. Season sauce with salt, pepper and sugar. Arrange noodles with sauce. Peel the parmesan curls with a peeler and add them. Garnish with basil leaves
Nutrition Facts
400 kcal
61 g
9 g
18 g
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