Pasta with Eggplant and Basil

Ingredients

• 350 g Rigatoni
• 2 Eggplants
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 cloves garlic
• 1 fresh red peppercorn (deveined, finely chopped)
• 150 g canned tomato pieces
• 2 tbsp basil (finely sliced)
• 70 g parmesan (freshly grated)

Instructions

1. 1.

   Cut the eggplants into about 1 cm cubes and sauté them in hot olive oil until golden brown, stirring. Add the pressed garlic, chopped peppercorn, and tomato pieces; let simmer slightly and season with salt and pepper.

2. 2.

   Cook the pasta in plenty of salted water until al dente, drain, toss with the eggplant mixture, and serve topped with freshly grated parmesan.