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

We used

Vegeta

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 20 min

• 1 Saute the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, a spoon of Vegeta and oregano, and cook briefly.
• 2 Stir in the pasta cooked al dente, simmer it over medium heat and saute until the sauce melts well with pasta, then gently add the crumbled ricotta.