Rigatoni with Eggplant

Summary

Ingredients

• 500 g riatoni
• 1 clove garlic
• 2 eggplant (s)
• 4 tomato (s)
• 1 onion (s)
• 100 g crème fraîche
• 3 tablespoon oil
• Parmesan
• salt
• Pepper, freshly ground

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Instructions

1. Clean and wash the aubergines, cut in half lengthways and cut into slices. Peel and chop the onion and garlic. Skin and dice tomatoes.
2. Cook the pasta according to the instructions.
3. Heat the oil in a pan and sauté the onions and garlic in it. Now add the aubergines and tomatoes and cook for another 10 minutes. Now add the well-drained pasta and stir in the creme fraiche. Season with salt and pepper and sprinkle with the parmesan.