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    Aubergine rigatoni with feta

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    Aubergine rigatoni with feta

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp Olive oil
    • 1 Red onion, sliced
    • 2 Aubergines, cubed
    • 2 Garlic cloves, crushed
    • ½ Dried chilli flakes
    • 410g tin Chopped tomatoes
    • 10 Green olives, pitted and chopped
    • 1 tbsp Chopped parsley
    • 350g Rigatoni pasta
    • 100g Feta, grated


    1. Heat the oil in a frying pan and sauté the onion with a bit of salt for 5 minutes. Add the aubergine and sauté for 10 minutes. Throw in the garlic and chilli and, after a quick stir, 100ml water and the tomatoes. Simmer for 10 minutes.
    2. Add the olives and parsley and season with black pepper
    3. Add cooked pasta to the sauce and serve topped with feta.

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