Collerette, tomato sauce & eggplant

   400 g of Panzani Collerette
• 200 g of Tomacouli Nature
• 1 eggplant
• 1 small onion
• 1 clove of garlic
• Olive oil
• Salt and pepper

Bring a large pot of water to a simmer, dip the collerette into it and leave to cook for 10 minutes. Drain and set aside on absorbent paper.

Wash and dice the eggplant. Peel the onion and garlic and chop finely.

Brown the onion with a little olive oil, add the diced eggplant and the minced garlic clove. Cook for 10 minutes.

Pour in the Tomacouli and cook for a further 10 minutes. Season with salt and pepper.