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Caponata alla Podravka

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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

  1. 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.
  2. 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

Sprinkle the meal with chopped basil or parsley.

Serving

Serve warm.

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