Ingredients

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.