Eggplant and Marjoram Garganelli
Suggested material offered in store
400g of garganelli pasta
1 jar of Stefano's tomato basil sauce
1 big eggplant, diced
1 garlic clove, smashed
3 or 4 marjoram stems, chopped
4 tbsp olive oil
Salt and pepper
Heat olive oil in a 28cm Julienne saute pan.
Cook garlic for one to two minutes, until golden.
Add diced eggplant and let cook for 7-10 minutes.
Pour in tomato sauce and season with salt and pepper.
Cook pasta in salted, boiling water. Drain when al dente.
When the sauce has reduced, add the chopped marjoram.
Pour the pasta in the sauce and mix well. If desired, add some grated parmesan and serve.
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