Caponata alla Podravka - Vegeta
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegeta.com.
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
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