Pasta with Bell Pepper Eggplant Sauce

Ingredients

• 400 g eggplants (1 large)
• Salt
• 350 g fusilli (spiral pasta)
• 2 yellow bell peppers
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 400 g diced tomatoes (canned)
• Pepper
• 2 sprigs parsley
• 3 tbsp almond slivers
• 40 g Parmesan cheese

Instructions

1. 1.

   Wash, clean and cut the eggplant into bite-sized pieces. Sprinkle with salt and let sit for about 10 minutes. Cook the pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile wash the bell peppers, halve them, remove seeds and white membranes, then cut into 1.5 cm pieces. Peel and finely chop the shallot and garlic.

3. 3.

   Heat oil in a pan. Sauté the shallot and garlic until translucent. Pat the eggplant dry and add it with the bell pepper to the pan. Stir briefly and brown slightly. Add the tomatoes and stir. Season with salt and pepper, then simmer for 5 minutes over medium heat.

4. 4.

   Wash the parsley, shake off excess water, and chop. Toast the almond slivers in the pan without added fat until golden brown. Grate the parmesan.

5. 5.

   Drain the pasta and let it dry. Toss it with the vegetables and parsley, stir through, and adjust seasoning. Sprinkle with almond slivers and parmesan before serving.