Fettuccine with Eggplant Recipe

Fettuccine with Eggplant Recipe
Fettuccine with Eggplant Recipe
Fettuccine with Eggplant
Photos & recipe: Marjan Zamani

Pers. 2

Prep. Time: 15 Min.

Ck. Time: 15 Min.

Ingredients for:
Fettuccine with eggplant

  • 200 g fettuccine
  • 1 eggplant
  • 1 small red paprika
  • 8 cherry tomatoes
  • 1 red onion
  • 50 g parsley
  • 2 tbsp tomato sauce
  • Olive oil
  • Salt & pepper

Instructions for fettuccine with eggplant

In order to make this fettuccine with eggplant, first peel and then chop the onion and eggplant. Then chop the red paprika as well. Now in a saucepan over high heat, add the olive oil and start to fry the onion first. When the onion is translucent, add the eggplant and red paprika to it and fry them for 3 minutes. Then add the tomato sauce, salt and pepper to the rest of the ingredients and fry them for 2 minutes. Now add half a cup of water to the ingredients, lower the heat to minimum and simmer until sauce thickens. When the sauce is ready, cut the cherry tomatoes in half and add them to it.

Now cook the fettuccine in boiling water as directed on the package and then drain it.

Chop the parsley finely, then in a plate first put the fettuccine, then add the sauce and chopped parsely on top of it. Your fettuccine is ready to serve.

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