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🍽️ Makkaroni with Mediterranean Vegetables

455 kcal · 30 min · 4 servings

Ingredients

• eggplants 2 pcs.
• pepper, yellow 1 pcs.
• onions, red 1 pcs.
• chili Mix 1 pcs.
• parsley, fresh 15 g
• salt pinch
• oil 2 tbsp
• pepper, black ground pinch
• sugar pinch
• macaroni 500 g
• cream cheese, plain 50 g
• balsamic vinegar, light 1 tbsp

Instructions

1. 1. Wash the eggplant thoroughly and cut off the ends.
2. 2. Cut the eggplant into small cubes.
3. 3. Place the eggplant cubes in a bowl and salt them generously.
4. 4. Clean the bell pepper and remove the seeds and the stem.
5. 5. Cut the bell pepper into small cubes as well.
6. 6. Halve the onion, peel it, and chop it finely.
7. 7. Wash the chili pepper and remove the seeds.
8. 8. Cut the chili pepper very finely.
9. 9. Wash the parsley and shake it dry.
10. 10. Pluck the parsley leaves from the stems.
11. 11. Chop the parsley leaves finely.
12. 12. Bring about 5 liters of salted water to a boil in a large pot.
13. 13. Heat oil in a frying pan.
14. 14. Fry the eggplant cubes for about 2 minutes.
15. 15. Add the bell pepper, onion, and chili cubes to the pan.
16. 16. Season the vegetables with pepper and sugar.
17. 17. Fry the vegetables for another 2 to 3 minutes.
18. 18. Cook the macaroni in the boiling salted water for about 4 minutes al dente.
19. 19. Take a ladle of pasta water from the pot.
20. 20. Add the pasta water, cream cheese, and balsamic vinegar to the vegetables in the pan.
21. 21. Mix the ingredients in the pan well.
22. 22. Drain the macaroni.
23. 23. Fold the macaroni into the sauce.
24. 24. Season the pasta finally with salt and pepper.
25. 25. Portion the macaroni onto plates.
26. 26. Pour the spicy eggplant bell pepper sauce over the pasta.
27. 27. Sprinkle the dish with the chopped parsley.
28. 28. Enjoy your meal!

Nutrition per serving

• kcal: 455
• Protein: 16 g · Fett/Fat: 13 g · Carbs: 67 g