Eggplant Pasta

Ingredients

• 1 eggplant
• Salt
• 250 g tomatoes
• 2 Garlic cloves
• 3 tbsp olive oil
• Pepper
• a pinch of coconut blossom sugar
• 300 g whole‑grain pasta (e.g., bucatini)
• 75 g firm ricotta

Instructions

1. 1.

   Wash, clean and cube the eggplant. Place in a sieve, sprinkle with salt and let it rest for about 15 minutes.

2. 2.

   Meanwhile, briefly blanch the tomatoes over hot water, drain, shock, peel and chop. Peel the garlic and finely mince it.

3. 3.

   Heat 1 tbsp oil in a pot and sauté the garlic over medium heat until translucent. Add the tomatoes and simmer uncovered on low heat for about 15 minutes. Then puree and season with salt, pepper and coconut blossom sugar.

4. 4.

   Pat the eggplant cubes dry. Heat the remaining oil in a pan and brown the eggplant cubes golden‑brown. Pour in the tomato sauce and cover; simmer over medium heat for 10 minutes.

5. 5.

   In the meantime, cook the pasta in boiling salted water according to package instructions until al dente. Crumble the ricotta, stir half into the sauce and season with salt and pepper. Drain the pasta, mix with the sauce and transfer to a baking dish or serving bowl. Sprinkle the remaining ricotta over the eggplant pasta and serve immediately.