Egg Noodle with Eggplant Sauce

Name: Egg Noodle with Eggplant Sauce
Yield: 4
Ingredients: 400g egg noodles; Salt to taste; Oil; Sauce; 2 tablespoons olive oil; 1 chopped onion; 2 diced tomatoes; 1 small eggplant cut into strips; 1/2 can green peas; 1/2 envelope vegetable broth; Oregano to taste; 2 tablespoons heavy cream

1
400g egg noodles
2
Salt to taste
3
Oil
4
Sauce
5
2 tablespoons olive oil
6
1 chopped onion
7
2 diced tomatoes
8
1 small eggplant cut into strips
9
1/2 can green peas
10
1/2 envelope vegetable broth
11
Oregano to taste
12
2 tablespoons heavy cream

Ingredients

1
400g egg noodles
2
Salt to taste
3
Oil
4
Sauce
5
2 tablespoons olive oil
6
1 chopped onion
7
2 diced tomatoes
8
1 small eggplant cut into strips
9
1/2 can green peas
10
1/2 envelope vegetable broth
11
Oregano to taste
12
2 tablespoons heavy cream

Directions

1
Cook the egg noodles al dente with salt and a drizzle of oil
2
Drain
3
Sauce 1
4
In a pan, heat the olive oil, sauté the onion, add the tomato, eggplant, peas, and vegetable broth
5
Stir until the vegetables are tender
6
2
7
Add the vegetable broth, oregano, and heavy cream
8
Stir delicately and serve with the pasta.