stortelli with capsicum and eggplant
15 minutes preparation time
25 minutes cooking time
nutritional value per serve
7.7g fat
20.6g carbohydrate
3.8g protein
用料
| extra virgin olive oil | 1/2 cup(125ml) |
| crushed garlic | 2 cloves |
| peeled and cubed eggplant | 1 |
| red chopped capsicum | 1 |
| yellow chopped capsicum | 1 |
| can of chopped tomatoes | 425g |
| dry white wine | 1/2 cup(125ml) |
| salt and black pepper | |
| dried stortelli | 400g |
| chopped fresh oregano牛至 | 2 tablespoons |
| sliced pitted black olives | 70g |
stortelli with capsicum and eggplant的做法
Heat oil in a large pan. Add garlic, cook for 1 minute on a medium heat, stirring. Add eggplant and capsicums. Cook, uncovered, stirring frequently for 5 minutes or until just browned.
![stortelli with capsicum and eggplant的做法步骤图 第2张]( "stortelli with capsicum and eggplant的做法步骤图 第2张")
Add tomatoes and cook for 4 to 5 minutes, stirring frequently, until liquid has reduced slightly. Pour in wine, bring to the boil, and season. Reduce heat and cook partially covered for 20 minutes.
![stortelli with capsicum and eggplant的做法步骤图 第3张]( "stortelli with capsicum and eggplant的做法步骤图 第3张")
Cook pasta in a large pan of boiling water, until al dente. Drain. Transfer to a serving bowl and pour over sauce. Garnish with oregano and olives.
![stortelli with capsicum and eggplant的做法步骤图 第4张]( "stortelli with capsicum and eggplant的做法步骤图 第4张")
