Ingredients
- 1 eggplant
- 400 g tomatoes
- salt, pepper
- 2 cloves of garlic
- 500 g sieved tomatoes (canned)
- 1/2 ts spicy paprika powder
- 1 ts dried oregano
- 300 g penne (short, tube-shaped noodles)
- 300 ml vegetable broth
- 150 g grated, full-flavored cheese
Preparation
1. Clean the eggplant, peeling off a few strips of skin. Clean the tomatoes and cut both vegetables into approx. 0.5 cm thick slices.
2. Place half of the tomato slices in the pot and spread half of the eggplant slices on top. Season with salt and pepper.
3. Peel and finely chop the garlic, add to the strained tomatoes and season to taste with salt, pepper and ground paprika. Pour half of the sauce over the eggplant.
4. Add pasta on top and pour vegetable broth over it.
5. Layer the rest of the tomato and eggplant slices on top, season and pour remaining tomato sauce on top as well.
6. Finally, spread the cheese over the top. Place the pot on the Navigenio, heat on level 6 up to the vegetable window, switch to level 2 and cook for approx. 12 minutes in the vegetable area.
7. At the end of cooking time, put the pot in the inverted lid, place the Navigenio overhead and switch to low level, gratinate for approx. 10 minutes, until pale brown.
This recipe has been tested and approved by AMC.
Reviews