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Caponata alla Podravka
light summer
Pasta with goat cheese made al dente and eggplant dices seasoned with Vegeta and oregano will remind you of the sea and summer Mediterranean tastes.
Preparation
20 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
Saute the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, a spoon of Vegeta and oregano, and cook briefly. Stir in the pasta cooked al dente, simmer it over medium heat and saute until the sauce melts well with pasta, then gently add the crumbled ricotta.
Advice
Serving
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