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Tagliatelle with eggplant à la Tina

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Ingredients for 2 servings:

  • 600 g eggplant(s)
  • 2 tomatoes
  • 150 ml cream
  • 1 garlic clove(s)
  • 1 small onion(s)
  • salt and pepper
  • herbs, Italian
  • 300 g tagliatelle, fresh
  • salt water
  • olive oil
  • some meat broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious sauce for pasta with eggplant, tomatoes and cream

Finely dice the onion and garlic and sauté in a little olive oil. Dice the eggplant (approx. 1-2 cm in size) and add it. Sauté until it shrinks slightly. Then dice the two tomatoes and add them, sautéing for a few minutes. Pour in the cream and a little broth, reduce to a sauce, and season with spices. Cook the tagliatelle in salted water according to the package instructions and serve with the sauce.

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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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