Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Baked pasta with eggplant and zucchini is a tasty and creamy dish, perfect for a family dinner or a lunch with friends. This recipe is typical of Italian cuisine and is prepared with fresh, high-quality ingredients. The eggplants and zucchini are cut into cubes and then sautéed in a pan with olive oil and shallot. Afterwards, fresh tomato pulp and basil are added to create a flavorful sauce. The ridged penne are boiled al dente, then mixed with the sauce and finally baked in the oven with buffalo mozzarella and Parmigiano Reggiano. The final result is a dish rich in flavors and colors, perfect for pleasing everyone’s palate.
Step 1 of 11: Wash and slice the eggplants and zucchini, dry them well, and then fry them using peanut oil
Step 2 of 11: During frying, change the oil in the pan often
Step 3 of 11: In a large saucepan, soften the shallot (thinly sliced) in a little olive oil and then add the tomatoes
Step 4 of 11: Salt and simmer for 10 minutes, stirring occasionally
Step 5 of 11: Add the fried vegetables to the tomato and let them flavor over low heat for a few minutes
Step 6 of 11: Let the sauce cool slightly
Step 7 of 11: Cook the pasta in plenty of boiling salted water until halfway cooked, drain it, and cool it quickly in water and ice
| Average values | Per 100 g |
|---|---|
| Energy | 572 kJ137 kcal |
| Fat | 5.44 g |
| of which saturated fatty acids | 2.99 g |
| Carbohydrates | 13.71 g |
| of which sugars | 2.57 g |
| Fibre | 1.42 g |
| Protein | 7.92 g |
| Salt | 0.2 g |
Step 8 of 11: Combine it with the sauce together with half of the Parmesan, the basil, and 2 of the eggs (well beaten together with a pinch of salt) in an oven dish; place half of the pasta on top, arrange a layer of sliced mozzarella, and then cover with the remaining pasta
Step 9 of 11: Beat the rest of the Parmesan together with the third egg and use the mixture to carefully brush the surface of the pasta
Step 10 of 11: Finish cooking in a preheated oven (200 degrees) for 10 minutes
Step 11 of 11: Let it cool slightly before serving at the table
Add £241.90 to get free shipping
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
