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.
Serving: Serve warm.
Chef's tip: Sprinkle the dish with chopped basil or parsley before serving.