ROTINI WITH EGGPLANT, TOMATO AND CHICKEN

INGREDIENTS

• 1/2 box Golden Harvest® Rotini
• 1 small onion
• 1 garlic clove
• 20g basil
• 1 eggplant
• 200g canned tomato
• 80g ricotta cheese

PREPARATION

1. In a pot, bring 2 liters of salted water to a boil. Once boiling, add Golden Harvest® Rotini and cook for 11-13 minutes until al dente. Drain and reserve 2 tablespoons of cooking water.
2. Peel and finely chop the onion and garlic, separate the basil leaves from the stems and finely chop the latter. Cut the eggplant into 2 cm slices.
3. In a pan, heat olive oil, add onion, garlic, and basil stem, cook for 7 minutes.
4. In another pan over medium heat with a teaspoon of olive oil, fry the eggplant.
5. Add peeled tomato and eggplant to the pan with the onion, add basil leaves, and season with salt and pepper. Add cooked Golden Harvest® Rotini and mix well.
6. Serve and top with ricotta cheese, garnish with fresh basil leaves.