1 medium carrot, cut into 3 cm sticks (100 g)
1 cup of elbow macaroni (roasted) cut into 3 cm pieces (125 g)
2 red bell peppers, medium-sized (300 g)
1 tablespoon of salt
Oil for cooking the pasta
125 g of penne pasta
2 tablespoons of chopped parsley
For the eggplant sauce
1 tablespoon of olive oil
1/4 cup of chopped red onion (37 g)
1 minced garlic clove
1 tablespoon of salt
4 small, ripe tomatoes, peeled and seeded, diced (400 g)
4 eggplant slices, cut into small pieces
1 tablespoon of red wine vinegar
1 medium carrot, cut into 3 cm sticks (100 g)
1 cup of elbow macaroni (roasted) cut into 3 cm pieces (125 g)
2 red bell peppers, medium-sized (300 g)
1 tablespoon of salt
Oil for cooking the pasta
125 g of penne pasta
2 tablespoons of chopped parsley
For the eggplant sauce
1 tablespoon of olive oil
1/4 cup of chopped red onion (37 g)
1 minced garlic clove
1 tablespoon of salt
4 small, ripe tomatoes, peeled and seeded, diced (400 g)
4 eggplant slices, cut into small pieces
1 tablespoon of red wine vinegar
Cook the carrot, vagem, and bell pepper in a steamer until tender
Remove from heat, run under cold water, and drain well
Reserve the vagem and carrot
Peel and seed the bell peppers, then cut them into 1 cm cubes. Reserve
Prepare the eggplant sauce: In a large pan, warm the olive oil over low heat
Add the onion and garlic and cook, stirring constantly, until the onion is translucent (about 5 minutes)
Season with salt
Simmer for 30 seconds
Add the tomatoes and eggplant and increase the heat to medium
Let it simmer, stirring constantly, until the tomato breaks down (about 12 minutes)
Remove from heat, add the red wine vinegar, and stir
Let it cool
In a medium pan, combine 1.5 liters of water, salt, and a thread of oil
When the water is boiling, add the pasta and cook until al dente (about 7 minutes)
Drain and rinse with cold water
Transfer the pasta to a serving bowl, add the eggplant sauce, vegetables, and parsley
Mix well and serve
144 calories per serving
