Pasta with eggplant sauce and mascarpone

  • 250g minced beef
  • oil for frying
  • 1.5 teaspoon of Vegeta
  • 1.5 teaspoon of pepper
  • 1 teaspoon of red sweet peppers
  • pinch of chilli
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of sugar cane
  • 2 garlic cloves
  • 1 can of tomatoes (400g - without skin, sliced)
  • 1 small eggplant
  • 120g mascarpone
  • fresh basil leaves
  • pasta
Heat the olive oil on the frying pan - add the meat and spices - then fry.
Add pressed garlic and canned tomatoes - simmer to evaporate excess water (approx. 7-10 min)
During stewing meat in tomato sauce, cook the pasta al dente and cut eggplant into strips with a width of approx. 1 cm and put on a colander and sprinkle with a fairly large amount of salt.
When eggplant empty juice, quickly rinse with cold water and dry with a paper towel.
Add the dry eggplant to the sauce - simmer covered approx. 10 - 12 min. [Until softened].

Before serving, add the mascarpone - mix.

Serve with pasta and freshly chopped basil.

Bon Appetit!
Autor: magnolia0joaska
Polonez Ireland