Summary

Ingredients

• 0.5 ½ aubergine (s)
• 0.5 ½ tuber fennel
• 500 g tomato (s), sieved
• 300 g pasta
• 1 clove garlic
• 2 mozzarella
• olive oil
• basil
• Sambal Oelek, tomato paste
• some parmesan, fresh
• Balsamic Rosso
• oregano
• salt and pepper

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Instructions

1. Halve the half aubergine again and cut into thin slices. Then process the fennel in the same way. Chop the garlic into small pieces. Put everything in a bowl. In addition the olive oil, balsamic vinegar, sambal oelek (depending on how spicy you want it). Season to taste with salt, pepper, sugar, basil and freshly grated Parmesan. Stir and pour into a pickle jar or something similar. Let it steep overnight.
2. Cook the pasta a little firmer than al dente. Meanwhile, cook the tomato sauce and season with salt, pepper, sugar, tomato paste and oregano.
3. Put the sauce, eggplant and pasta in a baking dish and mix together. Pour the sliced mozzarella over it and season a little with salt and pepper. Baked in the oven at approx. 180 ° C until the cheese has the right consistency.