Farfalle with grilled eggplant and chickpeas
Instructions
2_03381 BUTTERFLIES with GRILLED AUBERGINE and CHICK-PEAS INGREDIENTS for 4 PEOPLE 400 g of Eggplant grilled surgelatee, 2 tomatoes, 400 g farfalle pasta type, 4 tablespoons olive oil, 2 tablespoons minced cilantro, 200 g of chickpeas, canned 2 tablespoons wine vinegar, 1 tablespoon balsamic vinegar, 3 cloves of garlic, 1/2 tsp coriander powdera pinch of chilli, salt and pepper.
Let thaw grilled eggplants.
Wash the tomatoes, dry them and cut them into quarters; then keep them aside.
Cook the pasta in salted water.
In a skillet heat 2 tablespoons make olive oil and sauté the Eggplant 3 minutes per side.
Add salt and pepper.
Then cut them into pieces.
Thoroughly drained canned chickpeas.
With a fork, beat the remaining oil with the vinegar and balsamic vinegar, crushed garlic, chopped coriander and chilli powder, salt and pepper.
In a bowl, mix the pasta with the sauce prepared; stir well, posatevi over the eggplants and tomatoes and serve.
