Well, how about it, who's in the mood for pasta? With a delicious sauce with eggplant and tomato and, for the meat lovers among us, delicious salsiccia balls. We're taking the easy way out with the balls, but more on that below.
Ingredients:
- 125g Gruyère (alternatively Parmesan)
- 2 carrots, approx. 180g, peeled and roughly pre-cut
- 450g salsiccia
- 1 tbsp fennel seeds
- 160g onion, cleaned and halved
- 2 cloves garlic, cleaned
- 400g eggplant, diced
- 50ml sunflower oil
- 400g tinned tomatoes (chunky or whole, which are then roughly chopped)
- 200ml vegetable stock
- allspice d'Espelette
- salt
- Pepper
- Pasta (quantity of your choice)
Preparation:
1. First place the Parmesan in the blender jug and chop for 5 seconds on speed 10. Then remove and set aside. Then add the carrots to the mixing bowl, also chop for 5 seconds on speed 10 and remove.
2. Squeeze out the sausages and form small balls from the sausage meat. Now line the shallow Varoma with cooking paper (we use our ThermiGar) and place the balls on top.
3. Put the onion halves, fennel seeds and garlic into the mixing bowl and mix for 5 seconds on speed 5. Add the eggplant and sunflower oil and cook everything together with the lid on for 4 minutes on reverse at speed 1/flavoring without the measuring beaker.
4. Then add the carrots, tomatoes, vegetable stock and spices, fit the Varoma on top and cook for 25 minutes on reverse at speed 1/flavoring.
5. Cook the pasta and serve with the balls and sauce.
Incidentally, salsiccia is a spicy Italian sausage specialty :-)
Have fun cooking it!
Your Wundermix team
