Pasta with eggplant, how to make it tasty, dietetic and with just one tablespoon of oil!

Ingredients

300 gr of tagliatelle (another pasta of your choice is also fine)
2 aubergines, cut into cubes 300 ml of tomato puree
20 gr of grated Parmesan cheese
6 cherry tomatoes cut into wedges
2 tablespoons
of light
cream 2 cloves of garlic, minced
<>/<> onion, coarsely
chopped A tablespoon of extra virgin olive oil
chopped parsley to taste
pepper to taste
Salt to taste

Preparation

Start by pouring a drizzle of oil into a non-stick pan, then add the onion and garlic and fry them, then add the eggplant and season with salt. Then sauté for a few minutes.

Then pour a little water, cover the pot and cook for 5 minutes, then add the tomato puree and mix. Then season with salt and pepper, cover the pan again and let it go for another 15 minutes.

Now add the cream, mix, add the cherry tomatoes, cover the pot again and cook for 5 minutes.

At this point, boil the water, add salt, and drop the tagliatelle; After a while, pour a ladle of cooking water over the eggplant, drain the pasta, drop it into the saucepan, sauté well for a few seconds, then sprinkle with a little Parmesan cheese and parsley.

Enjoy your meal!

Preparation time: 10 minutes For cooking: about 35 minutes Total time: 45 minutesServings: about
four
Calories: 390 per plate