Eggplant Pasta Bake

Ingredients

• 400 g penne
• Salt
• 8 tomatoes
• 1 onion
• 1 Garlic clove
• 1 eggplant
• 1 Carrot
• 1 stalk Celery
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml red wine
• chili powder
• 50 g white bread crumbs
• 50 g grated Parmesan cheese
• fresh basil for garnish

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Drain and set aside.

2. 2.

   Peel, core, quarter, and dice the tomatoes. Dice the onion and garlic finely. Dice the eggplant and carrot. Dice the celery. In a 1 tbsp hot oil in an oven-safe pan, brown the onion, garlic, eggplant, carrot, and celery. Add tomato paste briefly, then deglaze with wine. Add tomatoes and simmer for about 10 minutes until slightly thickened. Season with salt and chili.

3. 3.

   Preheat the oven to grill mode.

4. 4.

   Stir the pasta into the sauce and remove from heat. Mix bread crumbs with Parmesan, sprinkle over the pasta mixture, drizzle remaining oil on top, and bake in the oven for 5-10 minutes until golden brown.

5. 5.

   Sprinkle fresh basil before serving.