Caponata a la Podravka- Recipe by coolinarika.com -
This pasta dish, served al dente with goat’s cheese, will remind you of long, lazy evenings by the sea with fine Mediterranean food and good friends.
- Sauté the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, Vegeta and oregano, and cook for a further two minutes.
- Stir in the pasta cooked al dente, then simmer over a medium heat until the sauce melts into the pasta, then gently add the crumbled ricotta.
- Serve warm.
Chef's tip: Sprinkle the dish with chopped basil or parsley before serving.
|Energy||302 kcal / 1.262 kJ|
|Per 100 g of product||Source: Podravka d.d.|