CASARECCE WITH EGGPLANT AND ZUCCHINI

INGREDIENTS

• 400 g Casarecce
• 100 ml Tomato & Onion sauce
• 100 ml Extra virgin olive oil
• 1 Eggplant
• 100 g Zucchini
• 50 g Celery
• 50 g Onions
• 25 g Black olives
• 20 g Capers
• 15 g Pinenuts
• 15 g Pistachio
• 15 g Raisins
• 10 g Sugar
• 8 Basil leaves
• 2 g Salt
• 2 g Pepper

PREPARATION

1. 1.Cut the aubergine into cubes, salt lightly and allow the vegetation water to drain.
2. 2.Fry it with extra virgin olive oil.
3. 3.Cut the onion and celery into small cubes and brown them with the olive oil.
4. 4.Add the diced courgettes and brown lightly, finally add the raisins, capers, pistachios, pine nuts and olives.
5. 5.Add the Barilla tomato sauce and the aubergine, season with salt and pepper and cook for a few minutes.
6. 6.Lastly add the basil, vinegar and sugar and finally some pistachios.
7. 7.Cook the pasta in abundant salted water, drain when al dente and season with the previously prepared sauce.
8. 8.Garnish with fried basil leaves and toasted pine nuts.