Pasta with Mediterranean Vegetable Sauce

Ingredients

• 1 large eggplant
• Salt
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 400 g peeled tomatoes (canned)
• 400 g linguine
• 2 tbsp balsamic vinegar
• pepper (ground)
• 1 pinch sugar
• 30 g pistachio nuts
• 100 g goat fresh cheese

Instructions

1. 1.

   Wash, trim, halve the eggplant lengthwise and cut into about ½ cm thick slices. Rub generously with salt and let draw out water.

2. 2.

   Peel and finely dice the onion and garlic. Sauté both in hot oil until translucent. Rinse the eggplant slices, pat dry, and sauté for about 3 minutes. Roughly break up the canned tomatoes with their juice and add to the eggplant. Let the sauce simmer gently for about 8 minutes.

3. 3.

   Cook the linguine in salted water al dente. Season the pasta sauce with balsamic vinegar, salt, pepper, and sugar.

4. 4.

   Coarsely chop the pistachios. Drain the noodles and mix with the sauce. Plate and sprinkle with crumbled goat cheese and pistachios before serving.