John Myers
Eggplant Maccheroni
The perfect eggplant maccheroni recipe with a picture and simple step-by-step instructions.
- 1 Eggplant fresh
- 10 Cocktail vine tomatoes
- 4 Dried tomatoes in oil
- 1 Onion
- 2 Garlic cloves
- 125 g Kat ham finely diced
- 125 g Tomato paste
- 300 ml Milk or cream
- 300 ml Pasta water
- Salt
- Pepper
- Chilli from the mill
- 200 g Macaroni
- Wash the eggplant, cut into thin strips, season with salt and leave to rest for a while.
- Peel the onion and garlic and cut into small cubes –
- Wash the tomatoes – cut in half, drain the dried tomatoes a little and cut into small pieces.
- Now heat some oil from the sun-dried tomatoes with a little olive oil in the pan and sweat the onion until translucent.
- Add the eggplant, garlic and fry briefly, add the ham, dried tomatoes and the halved tomatoes and continue to fry everything.
- Put the tomato paste in the middle of the pan, stir and fry a little.
- Add milk and a little pasta water, season with the spices and finally add the cooked maccheroni.
- Now arrange on a plate and who would like to sprinkle with some cheese.
- Instead of milk you can also use cream – GOOD HUNGER; 🙂
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