Pasta with Eggplant and Sheep Cheese

Summary

Ingredients

• 300 g pasta, preferably small shapes
• 0.5 ½ aubergine (s)
• 3 tomato (s), dried, pickled in oil
• 1 hot pepper
• 3 cloves garlic
• 100 g sheep cheese
• 4 cherry tomato (s)
• 4 tablespoon olive oil
• 1 sprig rosemary
• salt and pepper
• Parsley smooth

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Instructions

1. Wash the aubergine, cut into slices, season with salt, leave to rest. Cook the noodles in plenty of salted water until they are firm to the bite.
2. Dice the peppers, garlic, fresh and dried tomatoes.
3. Dice the aubergine slices and fry in a little olive oil. Put aside.
4. Gently stew the garlic, dried tomatoes, rosemary needles and peppers in plenty of olive oil,
5. Wash the parsley, spin dry, cut into small pieces.
6. Mix the cooked pasta with the fried aubergine cubes, the oil, garlic and pepperoni mixture, the fresh tomato cubes, the parsley and the crumbled sheep`s cheese.
7. Salt carefully and serve with freshly ground pepper.