Summary

Ingredients

• 2 eggplant (s)
• 1 onion (s)
• 2 cloves garlic)
• 50 ml olive oil
• 400 ml tomato (s), passed
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar
• some basil leaves
• Penne
• salt and pepper

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Instructions

1. Wash the aubergines, cut into approx. 4 mm thick slices and spread on a baking sheet. Dice the garlic very finely and mix with the olive oil. Brush the eggplant slices with this mixture and grill in the oven at approx. 180 degrees for 30 minutes. Since the eggplants soak up the oil quickly, brush them on again if necessary.
2. Meanwhile, dice the onion and sauté in a little olive oil until translucent. Then add the tomato paste and roast briefly. Then add the tomatoes. Season with a pinch of sugar, salt, pepper and balsamic vinegar. Take the aubergine slices out of the oven, season with salt, pepper and then add to the tomato sauce. In the meantime, cook the required amount of penne al dente and serve with the sauce, garnished with a few basil leaves.
3. Tip:
4. The sauce tastes particularly good if it is cooked a day in advance and allowed to permeate.