Rigatoni with Vegetable Sauce

Ingredients

• 6 tomatoes
• 1 eggplant
• 1 onion
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• Salt
• 400 g tube pasta (e.g., rigatoni)
• 2 tbsp freshly chopped herbs (e.g., oregano and basil)
• Pepper
• 60 g grated pecorino

Instructions

1. 1.

   Blanch the tomatoes, shock them in cold water, peel, quarter, deseed, and dice. Wash, trim, and cube the eggplant. Peel the onion and garlic and finely dice both. Sauté the onion, garlic, and eggplant together in hot oil for 4-5 minutes until lightly golden brown. Add the tomato paste briefly, then deglaze with wine. Add the tomatoes, season with salt and pepper, and simmer for about 10 minutes until a slightly thickened sauce forms.

2. 2.

   Cook the pasta in salted water to al dente.

3. 3.

   Add the herbs to the sauce, adjust seasoning with salt and pepper. Toss the drained pasta with the sauce, plate on dishes, and sprinkle with pecorino cheese before serving.