Young Kitchen All' Italiano

For example, our hard-grain hero Gina knows best how to whip up a truly Italian eggplant and tomato sauce with our Young Kitchen All'Italiano!

"To make it, simply pierce two large eggplants with a fork and roast them in the oven at 180 °C (top/bottom heat) for 30 minutes. Then finely chop 1 onion, 1 clove of garlic and a few dried tomatoes - I use my Aunt Cristina's garden tomatoes from Sardinia. When the eggplants are soft, cut them into cubes. Now fry the finely chopped onion, garlic and dried tomatoes in a pan with olive oil. Then add the diced eggplant and sauté over medium heat. Sweeten your vegetables with about 2 tablespoons of honey and deglaze with a sip of red wine. Then add 700 g of strained tomatoes, season with 2 tsp Young Kitchen All'Italiano, stir well and simmer for 15 minutes. The sauce tastes best with your favorite pasta in classic Italian style!"

By the way: The idea for our Young Kitchen All'Italiano also comes from our dear colleague Gina from the social media team. She was particularly inspired by the beloved dishes of her Nonna.