Pasta with Tomatoes, Zucchini and Eggplant

Ingredients

• 500 g whole wheat penne
• Salt
• 2 Zucchini
• 2 Eggplants
• 6 ripe tomatoes
• 3 Garlic cloves
• 10 g Thyme (0.5 bunch)
• 2 tbsp olive oil
• 150 ml Vegetable broth
• Pepper
• 10 g basil (0.5 bunch)

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente. Meanwhile wash, peel and dice zucchini and eggplant.

2. 2.

   Wash tomatoes, score crosswise and blanch with hot water for 2 minutes, then cool, peel, quarter, seed and dice flesh small.

3. 3.

   Peel garlic and finely dice. Wash thyme, shake dry and pluck leaves. Heat oil in a pan and sauté garlic over medium heat for about 1–2 minutes until translucent. Add vegetables and deglaze with broth. Season with salt, pepper and thyme; simmer on medium heat for 7–10 minutes.

4. 4.

   Meanwhile wash basil, shake dry and pluck leaves. Drain pasta and mix into the vegetable sauce with basil. Serve on four plates.