Pasta Con Melanzane E Pomodoro – Pasta with Eggplant and Tomatoes

Summary

Ingredients

• 1 eggplant (s), 350 g
• 2 tablespoon olive oil
• 200 g mussel noodles
• 1 can cherry tomato (s), 400 g
• 1 small clove garlic
• 2 tablespoon olives, black, pitted, cut into rings or small
• some capers, optional
• 4 parsley stalks, flat or 2 flat parsley stems and 2 basil stalks
• 2 stalks basil
• 100 g ricotta
• 0.5 teaspoon ½ oregano, dried
• 1 pinch (s) sugar
• salt and pepper
• some lemon zest, optional

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Instructions

1. Clean the aubergine and cut it into 2 cm cubes. Spread on a baking sheet lined with baking paper, season with salt and pepper, and mix with the olive oil.
2. Roast in a preheated oven at 200 ° C top/bottom heat (180 ° C convection) on the middle rack for about 10 to 15 minutes until light brown.
3. Cook the mussel noodles in lightly salted water until they are firm to the bite.
4. Heat the cherry tomatoes with their juice in a wok or a large, non-stick pan. Peel off the garlic clove and press in. Season with salt, sugar, pepper, and oregano and cover and simmer over a low heat for about 5 minutes. Then add the aubergine cubes and the olives and, if you like, the capers. Drain the mussel noodles and mix them into the sauce while dripping wet.
5. Pluck the parsley or basil leaves from the stems and chop them.
6. Arrange the eggplant and tomato pasta on plates, distribute the ricotta in flakes on top and sprinkle with the chopped parsley or chopped basil as well as a little pepper and, if you like, some lemon zest.
7. Fresh ciabatta goes well with it.