Vegan Vegetable Pasta

Ingredients

• 1 eggplant
• 4 tomatoes
• 2 Garlic cloves
• 1 Shallot
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 500 g spaghetti
• 2 slices of toast bread
• 1 tbsp freshly chopped parsley
• a pinch chili flakes

Instructions

1. 1.

   Wash, peel and dice the eggplant. Wash the tomatoes, cut off the stems and dice them. Peel the garlic and shallot and finely dice both. Sauté in 2 tbsp hot oil until translucent. Add the eggplant and cook for 1-2 minutes. Season with salt and pepper and mix in the tomatoes. Let simmer gently for about 10 minutes.

2. 2.

   Cook the spaghetti in salted water until al dente.

3. 3.

   Finely crumble the toast bread using a food processor or blender, then roast it golden brown in a hot pan with the remaining oil. Mix in the parsley and chili flakes and let cool.

4. 4.

   Drain the pasta and arrange on plates. Taste the sauce, pour over the noodles, sprinkle with the croutons and serve.