Rice Noodles with Eggplant and Tomatoes

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 450 g auberine (s)
  • 1 head garlic, young
  • 1 large onion (s)
  • 7 tablespoon olive oil, Cretan
  • salt
  • Pepper, freshly ground, black
  • 200 g cherry tomato (s)
  • 6 tablespoon tomato paste
  • 500 ml water
  • 1 ½ teaspoon thyme, plucked leaves
  • 1 ½ teaspoon rosemary, chopped
  • 250 g noodles, (rice noodles)
Rice Noodles with Eggplant and Tomatoes
Rice Noodles with Eggplant and Tomatoes

Instructions

  1. Wash the aubergines, cut off the steep edge and cut into cubes. Peel off the individual cloves of the garlic bulb. Peel the onion and cut into small cubes.
  2. Heat the olive oil in a pan and fry the onions and garlic until translucent. Add the aubergines, season with salt, pepper and simmer over medium heat until soft. Add the washed cherry tomatoes, tomato paste and herbs and simmer for about 10 minutes. Season again to taste, sprinkle in the rice noodles and the water and leave to soak on a low level for about 10-15 minutes. Stir every now and then and add some water if necessary.

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