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Pasta with eggplant and tomatoes
I cook this pasta with eggplant and tomatoes for lunch or dinner when I want something light and healthy.
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Ingredients
number of servings
2
- 200 g pasta
- 2 Aubergines
- 4 pcs tomatoes
- 2 cloves garlic
- olive oil
- Salt, pepper
- Dried herbs (basil, oregano)
- Parmesan cheese for sprinkling (optional)
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Directions
60 min.
1. Step
Start by preheating your oven to 200°C. Cut the aubergines into cubes and halve the tomatoes (if they are larger, cut them into smaller pieces). Put them on a baking tray, sprinkle with a little salt and pepper and drizzle with olive oil. Place them in the oven and let them bake for about 35-40 minutes.
2. Step
Meanwhile, cook the pasta according to the instructions on the package in salted water. Personally, I usually boil the pasta for a minute less than the instructions so that it is \al dente\ Then I drain it, but I leave a little water to mix it with the sauce.
3. Step
When the eggplants and tomatoes are done, transfer them to the pan, add the crushed garlic, herbs and a little pasta water. Add the pasta and mix everything together.
4. Step
If you like, you can sprinkle the dish with grated Parmesan cheese and serve.
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