Eggplant pasta


  • 1 glass of pasta per person
  • 1 eggplant
  • 1 large onion
  • 4 tomatoes dried
  • ½ glass of white wine
  • ½ glass of sauce fried tomato
  • Salt and pepper li>


Bring the pasta to boil with water and salt.

Soak the dried tomatoes in hot water.

Leave the diced aubergine in a bowl with water and salt.

While in a frying pan, fry the onion.

Add the drained, diced aubergine.

When the aubergine is done, add the dried tomatoes and tomato sauce.

Add the wine and let the sauce reduce.

Add the pasta and mix well.

Serve with Parmesan cheese vegan on top (optional).

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