Ingredients

400 g pasta – shells or fusilli

2 tablespoons olive oil

20 g onion, finely chopped

150 g bacon, cut into thin strips

100 ml white wine

250 g tomato, peeled and diced

salt

ground pepper

1 small hot chilli paprika, chopped

1 eggplant

2 tablespoons plain flour

1 tablespoon sunflower oil

100 g rocket leaves, cut into wide strips

100 g sheep cheese, grated

1 teaspoon Vegeta Gourmet Stock Powder

We used

Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 50 min

• 1 Peel the eggplant, dice it and roll in flour. In a pan heat up the sunflower oil and fry the egplant shortly. Place them on the paper towel to drain the oil.
• 2 Cook the pasta in a large pot, of salted water. Save half a cup of the water for later.
• 3 Fry the onion and bacon in olive oil, pour over with wine and leave to cook.
• 4 Add the tomatoes, Vegeta Gourmet Stock Powder, pepper and chilli paprika.
• 5 Mix and cook until the liquid evaporates.
• 6 Add the fried eggplant, cooked and drained pasta and half a cup of the water you saved from cooking pasta.
• 7 Add the rocket leaves and mix well.