SERVES 4

DIFFICULTY ':
easy

TIME:
20 minutes

INGREDIENTS:

- 400 gr celery
- 200 g cherry tomatoes
- 1 eggplant
- 300 g Greek feta
- 1 / 2 cup white wine
- 1 clove garlic
- Extra virgin olive oil
- Salt
- Chili

PREPARATION:

Brown garlic in oil in a frying pan. Add the eggplant cut into strips, season with salt and let the fire. Add wine. When the wine has evaporated, add tomatoes, peeled and cut in half. Season with salt, pepper, and when the tomatoes have melted to form a sauce, turn off the flame. Meanwhile, cook pasta in plenty of boiling water. When the pasta is cooked, pour on the sauce pan, mix the feta, cut into small pieces and jump. Serve hot.