Caponata alla Podravka
Pasta with goat cheese made al dente and eggplant dices seasoned with Vegeta and oregano will remind you of the sea and summer Mediterranean tastes.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at vegeta.com.
Cooking tools:
- Stove
- Saute pan
- Pot
- Colander
- Chef's knife
- Cutting board
- Garlic press
- Fine-mesh sieve
- Wooden spoon
- Measuring spoon
- Serving bowl
Ingredients
- 1 eggplant (250 g)
- 1 clove of garlic
- 3 teaspoons of olive oil
- 350 g Podravka Fusilli
- 1 Podravka peeled tomatoes (800 g)
- 200 g of ricotta (fresh goat cheese)
- ½ teaspoon of dried oregano
- 1 spoon of Vegeta
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Caponata alla Podravka
vegeta.com
Caponata Recipe - Vegetarian Italian Dish with Eggplants and Olives
excitedfood.com
Eggplant and Tomato Caponata - Let’s Veg - Simple Vegetable Living for Everyday Life
letsveg.com
Vegan Caponata Pasta | Quick Recipe | Veggies
zuckerjagdwurst.com
Caponata
searching4zen.com
Caponata - Veg Out with Recipe for Success
vegoutwithrfs.org
Eggplant Caponata
americasheartland.org
Eggplant Caponata
vegannook.com