Ingredients: medium onion – 70 grams, small carrots – 60 grams, medium eggplant – 150 grams, young mushrooms – 50 grams, 2 small tomatoes – 250 grams, whole wheat or other grain paste – 450 grams, 1 celery stalk – 60 grams, 2 cloves of garlic, unsalted tomato paste – 40 grams, 1 teaspoon of chopped fresh rosemary – 10 grams, fresh basil – 10 grams, half a teaspoon of freshly ground black pepper (to taste), 4 tablespoons of olive oil, 100 grams of drinking water … Preparation: Finely chop the onion, carrot, celery, mushrooms, chop the garlic, cut the eggplants into cubes about 1,5 centimeters. Put the pasta water to boil in a saucepan. Heat a deep frying pan, add olive oil and simmer onion and garlic for a minute, then add carrots and celery, after a minute – eggplant and mushrooms. Cook for another minute, stirring constantly to prevent the vegetables from burning. Add coarsely chopped tomatoes, tomato paste and drinking water, reduce heat, cover and cook for 10-15 minutes, stirring occasionally. Put the pasta in boiling water and cook for 10 minutes or as long as indicated on the package. Finely chop the rosemary and basil leaves, save one sprig of basil for garnish. Before the vegetables are ready, add the finely chopped herbs, salt and pepper to the pan and stir. Throw the finished pasta in a colander, transfer to a deep bowl, pour over the prepared sauce and stir. Garnish with a basil leaf before serving.
2021-03-03