Summary

Ingredients

• 1 m. Eggplant (s), diced
• 250 g spahetti
• Salt water
• some oil for frying
• 1 tomato (s), finely chopped
• 1 onion (s), chopped
• some basil, fresh
• 1 tablespoon tomato paste
• 1 tablespoon herb cream cheese
• 1 cup water
• salt and pepper
• Paprika powder

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Instructions

1. Put on the salted water for the pasta. In the meantime, cut the aubergine into medium-sized cubes. If you like, you can peel them beforehand. That`s how I do it because the shell is too hard for me. Also cut the onion and tomatoes into small pieces and pluck the fresh basil.
2. Heat some oil in a deep pan and fry the aubergine with the onions until they are nice and soft. In the meantime, cook the pasta until al dente.
3. Add the tomato pieces and basil to the aubergines and season everything with salt, pepper and paprika powder. Deglaze with a little water and stir in the tomato paste and cream cheese. Possibly add a little more water until a creamy sauce is formed.
4. Drain the pasta and fold it into the vegetables in the pan. Heat everything together in the pan for about 2 - 3 minutes.