Ingredients
- 2 garlic clove
- 475 gr tomato low sodium (canned)
- 400 gr eggplant
- 350 gr pasta
- 1 gr oregano
- 1 gr basil
Vegetable Stock Onion, chopped Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta.
