Pasta Gratin with Vegetables, Sausage and Sheep Cheese

Ingredients

• 350 g Farfalle
• Salz
• 1 Zwiebel
• 300 g Kirschtomaten
• 1 Aubergine
• 4 EL Olivenöl
• Pfeffer
• 300 g salsiccia
• 2 EL Tomatenmark
• 150 ml Gemüsebrühe
• 3 EL Ketchup
• 300 g feta
• 150 g rucola

Instructions

1. 1.

   Cook the farfalle in plenty of salted water until al dente. Peel, halve and dice the onion. Wash and pat dry the cherry tomatoes. Wash the eggplant and slice it, lightly salt.

2. 2.

   Heat oil in a pan and sauté the eggplant. Add the tomatoes and steam briefly. Season with pepper and add sliced sausage. Stir in tomato paste, pour in broth and season with ketchup.

3. 3.

   Fold the pasta into the sauce and divide among four small baking dishes. Sprinkle crumbled feta on top and bake in a preheated oven for about 15 minutes. Wash, dry and shake the arugula, then distribute over the finished gratins before serving.