Tortiglioni with Eggplant and Mozzarella
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 572 kcal | (27 %) |
Ingredients
- Ingredients
- 400 grams Tortiglioni pasta
- Iodized salt (with fluoride)
- For the sauce
- 2 garlic cloves
- ½ bunch fresh oregano
- 1 large Eggplant (about 300 g)
- 1 Tbsp olive oil
- 2 cans crushed Tomatoes (about 250 g)
- 1 tsp sugar
- freshly ground peppers
- ½ tsp Nutmeg
- 250 grams Mozzarella
Preparation steps
Cook the tortiglioni in boiling salted water for 20 minutes until al dente. Peel and finely chop the garlic. Rinse, dry, and chop the oregano (reserving some whole leaves for garnish). Rinse and finely dice the eggplant.
Heat 1.5 tablespoons of oil in a saucepan. Add the garlic, and sauté for 2 minutes. Mix in the eggplant, and sauté for another 2 minutes. Add the tomatoes, and simmer for 8 minutes over medium heat. Season to taste with sugar, salt, pepper, and nutmeg.
Mix in the oregano. Drain the mozzarella and finely dice. Drain the tortiglioni. Mix into the sauce with the mozzarella. Garnish with the reserved oregano, and serve.
