Marco Polo – easy India/Italy fusion tunafish pasta with roasted eggplant

30 Sep

3 persons

you need

1 can of tuna in water

1 yellow onion

1 green capsicum

fresh spinache

1 big tomato

1 lemon

1 teaspoon garam masala

1 tablespoon sweet chili sauce (at least)

1 tablespoon of soy sauce

fresh basil

3 teaspoons balsamic vinegar

chili flakes

Olive oi

230 g linguine pasta

Roasted aubergine;

Aubergine

Olive oil

balsamic vinegar

salt

pepper

chili

Pasta:

1. Boil the pasta

2. Chop the onion finely together with the garlic and tomatoes.

3. Cut capsicum and spinache

4. Press all the water from the tuna and then put the tuna in a big bowl in which you will serve the pasta

5. Squeeze the lemon over the tuna, poor some olive oil and add the onion and mix it.

6. Then add everything (including pasta)and mix properly.
Roasted eggplant:

Olive oil

Eggplant

salt

pepper

sesame seeds

balsamic vinegar

chili flakes

1. slice the aubergine into cirkles

2. Put a frying pan on the stove and put the heat on medium

3. Add the chili flakes, salt, pepper and sesame seeds and roast it

4. Then poor some olive oil and see to it that it becomes hot

5. Add the eggplant and fry it. Poor some balsamic vinegar on it and when one side is done, turn it.

6. Serve!!

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