Summary

Ingredients

• 360 g pasta, e.. penne, farfalle, macaroni, etc.
• 1 eggplant (s), approx. 300 g
• 6 tablespoon extra virgin olive oil, cold-pressed
• 2 onions)
• 1 celery stalk (s)
• 1 peperoncini, alternatively chilli pepper or pinch cayenne pepper
• 1 can tomato (s), chopped, 400 g
• 60 g olives, black, without stone
• 20 g capers
• salt
• pepper
• 12 basil leaves, can also be omitted
• Parmesan, freshly grated

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Instructions

1. Peel the eggplant and cut into 1 cm cubes. Heat 4 tablespoons of olive oil in a pan and fry the aubergine cubes covered over medium heat, turning them frequently.
2. In the meantime, finely chop 2 onions and 1 stick of celery. Soak 60 g black olives and 20 g capers for a few minutes. Core 1 chilli pepper or chilli pepper and cut into small pieces.
3. As soon as the eggplants have a glassy appearance, remove them and set aside.
4. Add another 2 tablespoons of olive oil to the pan and sauté the onions, celery and chilli pepper.
5. Drain the capers and olives, cut the olives in half lengthways. As soon as the vegetable mixture begins to turn color in the pan, add the tomatoes, the diced eggplant, olives and capers. Salt and pepper to taste and simmer covered for 15 minutes.
6. Cook the pasta in plenty of salted water until al dente and strain. Cut the basil leaves into 4 mm wide strips. Mix the pasta and basil leaves thoroughly into the sauce and serve with freshly grated Parmesan cheese.
7. Tip:
8. In the case of free-range aubergines (recognizable by their elongated shape with a pointed end), the bitter substances must be removed before use. To do this, place the aubergine cubes in a sieve, sprinkle with salt and leave to stand for 1 hour to remove the bitter substances. Rinse the aubergines briefly and dry them with kitchen paper. Then sauté. This procedure is not necessary for greenhouse eggplants.