Caponata alla Podravka

Sprinkle the meal with chopped basil or parsley.

  • Cook Time: 20 minutes
  • Yield: 4 Persons


1 eggplant (250 g)
1 clove of garlic
3 teaspoons of olive oil
350 g Podravka Fusilli
1 Podravka peeled tomatoes (800 g)
200 g of ricotta (fresh goat cheese)
½ teaspoon of dried oregano
1 spoon of Vegeta


1. Saute the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, a spoon of Vegeta and oregano, and cook briefly.
2. Stir in the pasta cooked al dente, simmer it over medium heat and saute until the sauce melts well with pasta, then gently add the crumbled ricotta.


Serve warm.