Caponata alla Podravka

Pasta with goat cheese made al dente and eggplant dices seasoned with Vegeta and oregano will remind you of the sea and summer Mediterranean tastes.

  • 20 min
Caponata alla Podravka

Ingredients

Preparation

  1. Saute the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, a spoon of Vegeta and oregano, and cook briefly.
  2. Stir in the pasta cooked al dente, simmer it over medium heat and saute until the sauce melts well with pasta, then gently add the crumbled ricotta.

Serving: Serve warm.

Advice: Sprinkle the meal with chopped basil or parsley.