Penne with Tomato‑Eggplant Sauce

Ingredients

• 1 eggplant
• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 2 tbsp Tomato paste
• 100 ml Vegetable broth
• 600 g tomatoes
• Salt
• Pepper
• 400 g penne
• 2 tbsp chopped basil
• 50 g grated Parmesan

Instructions

1. 1.

   Wash the eggplant and dice it. Peel the onion and cut into small cubes. Peel the garlic cloves and finely chop them. Heat the oil and sauté the vegetables in it. Stir in the tomato paste and pour in the broth. Simmer for about 15 minutes.

2. 2.

   Wash the tomatoes and dice them. Add them to the eggplant mixture. Cook the pasta in plenty of salted water until al dente. Drain, let it rest, then mix with the sauce. Season with salt and pepper. Plate and garnish with basil and Parmesan before serving.