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Sprinkle the meal with chopped basil or parsley.


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



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.


Serve warm.