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While adding the pasta to the sauce, add also some water in which the pasta was cooked, to create juicier sauce.


300 g pasta (spaghetti or penne)
2 tablespoons oil
300 g cherry tomatoes
300 g eggplant, cubed
1 tablespoon cider vinegar
1 teaspoon sugar
2 garlic cloves, crushed
1 tablespoon Vegeta Gourmet Stock Powder
1 pinch of salt
2 tablespoons fresh basil leaves, chopped
parmesan cheese, grated

Preparation For this recipe you only need imagination!

Simple 4 Persons 40 min

  • 1 Cook the pasta in salted, boiling water and drain.
  • 2 In a pan heat up the oil and add the eggplant cubes. Cook them until they turn golden in colour, then scoop from the pan.
  • 3 Using the same pan, briefly fry the tomatoes, add sugar, garlic, vinegar, Vegeta Gourmet Stock Powder, fried eggplant cubes and sprinkle salt, stir through and cook for a few minutes. Mix in the pasta and basil.
  • 4 While the pasta is still hot sprinkle with parmesan cheese and serve.