Delicious Pasta with Red Peppers Cream, Aubergines and Feta, enriched with De Nigris Rosé Sweet Vinegar
Ingredients for 2 People
- 5 oz. whole-wheat pasta (small type) or rice
- 1 eggplant
- 1 red bell pepper
- 4 tbsp extra virgin oilve oil
- 4 basil leaves
- 3 tbsp Rosè Sweet Vinegar
- Salt, to taste
- 1.7 oz. Feta cheese
For the recipe
Cook the pasta in salted water for about 10 minutes (follow time indications on the package). When ready, drain it and let it cool.
Meanwhile, cut the eggplant and bell pepper into cubes. Pour two tablespoons of oil into a pan, add the eggplant and salt, and cook for 15 minutes, stirring occasionally. Use the same process to cook the bell pepper for about 10 minutes.
Deglaze both vegetables with De Nigris Rosé Sweet Vinegar and cook for another five minutes so that the excess liquid evaporates.
Set aside and let it cool. Transfer the pepper into a blender, add basil and blend until smooth. Place the spelt add the eggplant in a bowl and mix well. Pour the pepper cream into two plates, add the seasoned pasta and the crumbled feta. Serve immediately.