Foto: I Am a Food Blog — Stephanie
Ingredients
4 servings
- 1 eggplant (cut into pieces similarly sized to the ziti)
- 2 -3 tbsp olive oil
- 2 cloves garlic (minced)
- 14 ounce can of diced tomatoes
- 1/2 tsp dried oregano
- salt and freshly ground pepper (to taste)
- 8 ounces ziti (or other short pasta)
- ricotta salata or parmesan (to serve)
- fresh basil (to serve)
Steps
-
Heat up 2-3 tablespoons of oil over medium high heat. When hot and shimmery, cook the eggplant in batches, until golden brown and very soft. Remove from the oil and set aside.
-
Add the garlic and cook until slightly soft. Add the tomatoes and oregano and bring to a gentle simmer.
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Cook the pasta in a large pot of boiling salted water until al dente. Reserve a 1/2 cup of pasta water and drain.
-
Add the eggplant and the pasta into the tomatoes and toss until coated and glossy. Taste and adjust the seasoning.
-
Serve with basil and cheese. Enjoy immediately.
💰 Cost Estimate
Total Ingredients
Rp 16.800
Per Serving
Rp 4.200/serving
🏠 Save ~Rp 33.600 compared to buying!
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| eggplant | 1 | - | - |
| -3 tbsp olive oil | 2 | - | - |
| garlic | 2 cloves | - | - |
| can of diced tomatoes | 14 ounce | Rp 12.000/kg | Rp 16.800 |
| dried oregano | 0.5 tsp | - | - |
| salt and freshly ground pepper | - | - | - |
| ziti | 8 ounces | - | - |
| ricotta salata or parmesan | - | - | - |
| fresh basil | - | - | - |
*Estimated market prices, may vary by region
Source: I Am a Food Blog
by Stephanie
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