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GARGANELLI WITH EGGPLANT AND MARJORAM
Main dishes

GARGANELLI WITH EGGPLANT AND MARJORAM

GARGANELLI WITH EGGPLANT AND MARJORAM

A little-known pasta from northern Italy that is well worth knowing. Its name means a feather. Much has been written about this vegetarian dish, which is in our book of favourite recipes.

Preparation 10 min
Cooking time 15-20 min
Portions 4-5

Ingredients

Preparation

  1. Heat olive oil in a pan.
  2. Add the garlic and cook until golden, 1 to 2 minutes.
  3. Add eggplants and sauté for 7-10 minutes.
  4. Add the tomato sauce and season with salt and pepper to taste.
  5. Cook the pasta in salted, boiling water until al dente. Drain.
  6. Once the sauce has reduced, add marjoram.
  7. Toss the pasta into the sauce and mix well. Sprinkle with the parmesan and serve.
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