Ingredients for 4 people:
2 small eggplants (400 g)
250 g small tomatoes
1 can of artichoke hearts ( approx. 425 g)
2 cloves of garlic
2 sprigs of rosemary
400 g penne (short macaroni)
salt
6 tablespoons olive oil
Pepper from the mill
40 g Parmesan cheese
Preparation:
1. Rinse eggplants, clean and cut into diagonal slices. Rinse tomatoes and cut in half. Drain artichokes. Peel and finely dice garlic. Rinse rosemary, dab dry and pluck needles.
2. For the pasta, boil plenty of water. Add salt. Cook penne according to package directions until al dente.
3. In the meantime, heat olive oil and sauté eggplants. Add tomatoes, garlic and rosemary. Sauté for approx. 1 minute and then mix with the drained pasta. Season with salt and pepper to taste. Sprinkle with shaved Parmesan and serve.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 375
Joule: 1573
Protein: 11,8 g
Fat: 22,4 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
