Ribbon noodles with aubergine-tatar sauce

Name: Ribbon noodles with aubergine-tatar sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Carrots; 1 Courgette; 1 (approx. 200 g) Aubergine; 1 Onion; 1 Garlic clove; 250 g ribbon noodles; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 200 g Tatar; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Thyme; 7-10 Tbsp white pepper; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Thyme

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Carrots
1 Courgette
1 (approx. 200 g) Aubergine
1 Onion
1 Garlic clove
250 g ribbon noodles
7-10 Tbsp Salt
1 TABLESPOON Oil
200 g Tatar
2 TABLESPOONS Tomato paste
7-10 Tbsp Thyme
7-10 Tbsp white pepper
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Thyme

Directions

1
Peel the carrots and cut into small cubes. Clean, wash and finely dice the zucchini and eggplant. Peel and finely dice onion and garlic. Put pasta in boiling salted water and cook for about 12 minutes.
2
Heat the oil in a pan. Fry the tartar for about 5 minutes. Add onion, garlic and diced vegetables and fry for about 5 minutes more. Stir in tomato paste. Season with salt, thyme and pepper.
3
Add the tomatoes, chop a little, bring to the boil and boil everything down for about 5 minutes. Drain the pasta and serve with the sauce. Garnish with thyme.