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Pasta dish alla Exuna 9

updated

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Ingredients for 3 servings:

  • 250 g pasta, (corkscrew)
  • 1 small eggplant(s)
  • 300 g fresh vegetables, as desired
  • 100 ml sauce (hunter’s sauce)
  • 400 ml beans (baked beans in tomato sauce)
  • 8 tbsp vegetables, Provençal, from the can

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Recycling leftovers

Cook the pasta until al dente. Finely dice the eggplant. Chop the remaining vegetables as well. Sauté the eggplant in a little oil in a non-stick pan along with the remaining fresh vegetables. Pour the hunter’s sauce over it, bring to a simmer, and mix well. Drain the pasta and mix it with the vegetables. Add the baked beans and mix. Finally, stir in the 8 tablespoons of Provençal vegetables, heat through, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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