Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sugo
Aubergines
Pasta
How it's done
Sugo
Heat the oil in a pan. Add the onions, garlic and tomato puree, sauté briefly. Add the tomatoes and herbs. Pour the water into the empty tomato can, swirl around, pour the tomato water into the sauce, season, bring to the boil. Reduce the heat, simmer for approx. 30 mins.
Aubergines
Heat the oil in a non-stick frying pan, stir fry the aubergines for approx. 15 mins. per batch, gradually add the oil. Remove, immediately season with salt.
Pasta
Cook the pasta in boiling salted water until al dente, drain, add the pasta and aubergines to the sauce, heat gently.
| Tip: | Top with coarsely grated ricotta salata (available in larger Coop stores). |
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