Maccheroncini with eggplant, tomatoes and capers

560 Views
 
MASTERY Level
30 min
561 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.5 oz Barilla Maccheroncini

2 eggplants

7 oz cherry tomatoes

1 onion

4.5 tbsp extra virgin olive oil

3.5 tbsp capers

1 chili

Basil leaves

 

 

Preparation

Peel and dice the onion.

Cut the eggplant into sticks and the tomatoes into quarters.

Heat a pan with a little of extra virgin olive oil and sauté first the onion, then add the eggplant.

Add the cherry tomatoes, the chili and the capers.

Boil the Maccheroncini and drain when al dente. Toss with the sauce and serve with basil leaves.

Vegetable Sauces Summer Dry Short Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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