In the kitchen with MyTrela

Pasta with roast pepper, aubergine and feta

Pasta weighed dry is combined after cooking with a sauce of roast pepper, aubergine, mushrooms and tomatoes. Arrange feta cubes on top.

1 serving

Pasta with roast pepper, aubergine and feta — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients for 1 serving. Weigh the pasta dry before cooking. Weigh the pepper after deseeding and before roasting; weigh the onion, garlic, mushrooms and aubergine as prepared edible portions. Measure canned tomatoes with their juice, and feta after draining if packed in brine. Measure olive oil separately.

  • Red pepper60 g60 g raw edible portion after deseeding, before roasting and removing the skin.
  • Onion35 gWeigh after peeling.
  • Garlic4 gWeigh after peeling.
  • Olive oil5 gMeasure 5 g separately and use the entire portion.
  • Button mushrooms80 gWeigh after cleaning.
  • Aubergine120 gWeigh after removing the stalk end.
  • Chilli powder1 g
  • Salt1 g
  • Black pepper1 g
  • Canned chopped tomatoes105 g105 g tomatoes with the juice from the can.
  • Wholemeal pasta50 g50 g dry pasta before cooking; weight selected for the new original version.
  • Feta cheese40 gWeigh after draining if the product is packed in brine.

Preparation

  1. Weigh 50 g dry wholemeal pasta and cook according to the package instructions. Drain the cooking water.
  2. Preheat the oven to 200 °C. Wash and deseed red pepper; weigh 60 g raw edible portion before roasting. Roast until softened and the skin loosens, then cool slightly, peel and dice.
  3. Peel onion and garlic. Clean mushrooms and aubergine, weigh listed edible portions and dice them; chop onion and garlic. Separately weigh 5 g olive oil.
  4. Soften onion in all the weighed olive oil until translucent, then add garlic, mushrooms and aubergine. Fry, then add the full weighed portions of chilli, salt and pepper and 105 g chopped tomatoes with their juice. Stew until aubergine is tender and stir in roast pepper near the end.
  5. Combine sauce with cooked pasta. Weigh feta after draining if packed in brine, dice and arrange the entire portion on top.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.