Pecorara | Fabio Fidanza's Kitchen
Cut the eggplant, zucchine and red pepper in small dices. Finely chop the onion. Heat three tablespoons of olive oil in a pan, add the onions and the veggies. Cook for about 10 minutes at medium-high...
Ingredients
- Fusilli pasta
- Eggplant
- Tomato passata
- Zucchina
- Onion
- Red pepper
- Ricotta cheese
- Olive oil
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