Summary

Ingredients

• 1 clove garlic
• 2 onions)
• 1 chilli pepper (s)
• 1 eggplant (s)
• 1 packet tomato (s) (party tomatoes)
• 500 g tomato (s), passed
• 500 g penne
• Salt water
• 2 carrot (s)
• 1 tablespoon sugar
• 2 teaspoons broth, instant
• some olive oil
• salt and pepper
• possibly parmesan

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Instructions

1. Finely chop the onions and chilli pepper. Cut the carrots into small pieces and the aubergine into small cubes. Halve or quarter the party tomatoes, peel the clove of garlic.
2. First the onions are lightly fried in a little oil (approx. 5 minutes). Then the clove of garlic (pressed or finely chopped) with the chilli pepper is placed in a pan and seared again for around 5 minutes.
3. This is followed by the aubergine cut into small cubes, which is also added. After the aubergine has spent about 10 minutes in the pan, everything is poured over with the tomatoes, the party tomatoes and the small pieces of carrot are added.
4. Caution: It is highly recommended to fry the carrot pieces in a separate pan in a little oil beforehand so that they are cooked through. If you don`t do that and put them raw with the tomatoes in the pan, you have difficulties eating.
5. Bring the whole sauce to the boil briefly and season with salt, pepper and the broth (I`ve always used instant powder). I know that it is always difficult for novice cooks to find the right levels of salt and pepper. I recommend about two teaspoons for the broth. With salt and pepper, you just have to rely on your taste. Finally, add a good tablespoon of sugar to the sauce and let it simmer again briefly.
6. You can also cook the pasta on the side so that it is good when the sauce is ready. Drain the cooked noodles (they can safely stay in the pot). Then add the sauce to the pasta and mix everything together. Arrange and let taste.
7. If you like it, you can rub parmesan over each portion. For those who don`t like it spicy, you can of course leave out the chilli.