Pasta with Eggplant and Tomato Sauce
Pasta with eggplant and tomato sauce is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- 400 g rigatoni
- 400 g spaghetti
- 600 g tomatoes
- 1 onion
- 1 Garlic clove
- olive oil
- 1 tbsp Tomato Paste
- a splash of red wine
- Salt
- pepper (ground)
- basil (for garnish)
Instructions
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1.
Preheat the oven to 200°C.
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2.
Wash, trim and slice the eggplant lengthwise. Place on a parchment-lined baking sheet, season with salt and pepper, drizzle with olive oil. Roast in hot oil for about 10 minutes until golden brown, turning once.
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3.
Cook the rigatoni according to package instructions until al dente.
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4.
Heat tomatoes over boiling water, shock them, peel, quarter, deseed and dice. Peel and finely chop onion and garlic; sauté in 2 tbsp hot olive oil, stir in tomato paste and deglaze with a splash of red wine. Add the tomato cubes, simmer for about 5 minutes, season with salt and pepper.
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5.
Toss the drained pasta into the sauce, taste, then top with roasted eggplant slices, mix gently and serve on plates garnished with basil.
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6.
Serve immediately.
