- 400 g Garganelli pasta
- 660 ml Stefano Faita Tomato Basil Sauce
- 1 large diced eggplant
- 1 crushed garlic clove
- 3 or 4 sprigs of marjoram, chopped
- 4 tbsps. Olive oil
- Salt and pepper
Heat olive oil in a pan.
Add the garlic and cook until golden, 1 to 2 minutes.
Add eggplants and sauté for 7-10 minutes.
Add the tomato sauce and season with salt and pepper to taste.
Cook the pasta in salted, boiling water until al dente. Drain.
Once the sauce has reduced, add marjoram.
Toss the pasta into the sauce and mix well. Sprinkle with the parmesan and serve.