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🍝 Pasta with Mediterranean Vegetable Stew

589 kcal · 30 min · 4 servings

Ingredients

• 500 g Farfalle
• 1 small zucchini
• 1 small eggplant
• salt
• 1 can bottled tomato
• 1 small can mushrooms
• 1 small jar artichoke heart (pickled in salt water)
• 3 tbsp olive oil
• 1 garlic clove
• pepper
• oregano
• 2 tbsp ketchup
• 4 tbsp parsley (chopped)
• 8 black olives

Instructions

1. 1. Bring a large pot of water to a boil and add salt.
2. 2. Cook the pasta in this salted water until al dente.
3. 3. Thoroughly wash the zucchini and the eggplant.
4. 4. Cut the zucchini and the eggplant into small cubes.
5. 5. Sprinkle some salt over the eggplant cubes.
6. 6. Take the mushrooms out of the package and let them drain.
7. 7. Take the bottled tomatoes out of the can.
8. 8. Cut the bottled tomatoes into cubes.
9. 9. Peel the garlic clove.
10. 10. Press the garlic through a press.
11. 11. Rinse the salted eggplants under running water.
12. 12. Let the eggplants drain well.
13. 13. Heat the olive oil in a large pot.
14. 14. Add the pressed garlic to the hot oil.
15. 15. Sauté the garlic briefly until fragrant.
16. 16. Add the eggplant cubes and the zucchini cubes to the pot.
17. 17. Sauté the vegetables briefly.
18. 18. Add the mushrooms and the tomato cubes.
19. 19. Season the vegetable stew with pepper.
20. 20. Season the vegetable stew with oregano.
21. 21. Let the vegetable stew simmer for about 10 minutes.
22. 22. Adjust the taste of the vegetable stew with ketchup.
23. 23. Drain the pasta.
24. 24. Portion the pasta onto plates.
25. 25. Pour the vegetable sauce over the pasta.
26. 26. Sprinkle the dish with parsley.
27. 27. Garnish the dish with olives.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 589
• Protein: 22 g · Fett/Fat: 11 g · Carbs: 98 g