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<\/p>\n\n\n\n
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 saut\u00e9 for a few minutes.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Now add the cream, mix, add the cherry tomatoes, cover the pot again and cook for 5 minutes.<\/p>\n\n\n\n
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, saut\u00e9 well for a few seconds, then sprinkle with a little Parmesan cheese and parsley.<\/p>\n\n\n\n
Enjoy your meal!<\/p>\n\n\n\n
Preparation time: 10 minutes For cooking: about 35 minutes Total time: 45 minutesServings: about
four
Calories: 390 per plate<\/p>\n","protected":false},"excerpt":{"rendered":"
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, […]<\/p>\n","protected":false},"author":2,"featured_media":614,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n