30 minutes
4 people
*
In a large deep skillet, brown the eggplant, mushrooms, garlic and onion, salt and pepper. Stir in the tomatoes and a little water. Let simmer.
Cook the conchiglioni in boiling salted water. Add the pasta to the sauce and cook for 2 minutes then serve.
Faites varier les plaisirs, en découvrant les produits de la gamme !