Ingredients

350 g pasta, “penne” type

2-3 garlic cloves, crushed

120 g rocket leaves, coarsely chopped

300 g eggplant

30 g pine nuts

50 g black olives, chopped

salt

pepper

20 g butter

3 tablespoons olive oil

50 g grated Parmesan cheese

1 teaspoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 35 min

• 1 Cook pasta in salted water “al dente”, which means that they should not be overcooked.
• 2 Drain pasta and keep half a cup of the liquid they had been cooked in.
• 3 Peel the eggplants, sprinkle with salt and leave aside to rest shortly. Drain them on paper towels. Cut them into small cubes.
• 4 Fry the eggplant in preheated butter in a larger saucepan.
• 5 Add garlic, pepper, olives and Vegeta Gourmet Stock Powder.
• 6 Separately, fry the pine nuts, for a short time only.
• 7 Add to eggplant: cooked pasta, olive oil, half of the pine nuts and add half a cup of the saved liquid.
• 8 Cook shortly and when almost done, add coarsley chopped rocket leaves, parmesan cheese and mix well.