Rigatoni with Glazed Eggplant

Summary

Ingredients

• 500 g riatoni or other larer pasta
• 3 tablespoon butter or margarine
• 2 tablespoon turnip tops
• 2 eggplant (s)
• 500 g tomato (s), ripe (alternatively a can)
• Sea salt and pepper, black
• basil

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Instructions

1. Prepare the pasta according to the instructions on the packet. If fresh tomatoes are used for this recipe, simply add them to the boiling pasta water for 8 seconds. Then quench, peel and dice. Wash and dice eggplants.
2. Melt the butter in a heavy-bottomed saucepan or pan (ideally made of cast iron). Add turnip tops and stir well. Add the aubergine cubes and keep stirring. Only when these are really soft and no longer squeak between your teeth when you bite on them, stir in the tomatoes. Season with sea salt, pepper and basil.
3. Fold in the finished noodles and serve immediately.