Farfalle with Mediterranean Vegetable Ragout
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams Farfalle
- 1 small Zucchini
- 1 small Eggplant
- salt
- 1 can Plum tomato
- 1 sm can button Mushroom
- 1 sm jar Artichoke hearts (in salt water)
- 3 Tbsps olive oil
- 1 garlic clove
- peppers
- oregano
- 2 Tbsps Ketchup
- 4 Tbsps parsley (chopped)
- 8 black Olives
Preparation steps
1.
Cook the farfalle in a pot of boiling salted water until al dente. Rinse the zucchini and the eggplant and cut into cubes. Season the eggplant with salt. Cube the canned plum tomatoes. Drain the mushrooms. Peel and press the garlic. Rinse the eggplant until cold water and drain.
2.
Heat the olive oil in a large saucepan. Sauté the zucchini, eggplant and garlic. Stir in the plum tomatoes, mushrooms and artichokes. Season with pepper and oregano to taste and simmer for 10 minutes. Stir in the ketchup. Drain the farfalle and divide between plates. Top with sauce. Sprinkle with parsley and garnish with olives.
