Caponata alla Podravka
Pasta with goat cheese and eggplant seasoned with Vegeta and oregano—reminds you of summer Mediterranean flavors in just 20 minutes. Perfect for quick meals.
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Cooking tools:
- Garlic press
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Stove
- Wooden spoon
- Measuring spoon
- Serving bowl
Ingredients
- 1 eggplant (250 g)
- 1 clove of garlic
- 3 teaspoons olive oil
- 350 g pasta/fussili
- 1 can of peeled tomatoes (800 g)
- 200 g of ricotta (fresh goat cheese)
- ½ teaspoon of dried oregano
- 1 tbsp Vegeta
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