Tomato Sauce with Zucchini and Eggplant

Summary

Ingredients

• 2 m. Eggplant (s)
• 3 zucchini
• 2 large cans tomato (s)
• 1 large onion (s)
• 1 vegetable stock cube, possibly more
• 3 tablespoon tomato paste
• 100 ml cream
• salt and pepper
• possibly crème fraîche or crème legere
• olive oil
• Basil, fresher
• Oregano, dried
• 2 clove (s) garlic, possibly less

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Instructions

1. Cut aubergines into cubes, sprinkle with salt and let stand for 30 minutes. In the meantime, dice the zucchini and onion. Wash the eggplant well after 30 minutes.
2. Let the olive oil get hot in a saucepan and sauté the onion with the vegetables. As soon as the eggplant has turned color, add the canned tomatoes and the stock cube (s) and cook for half an hour. Add salt, pepper, oregano, basil and pressed garlic.
3. It is now important to let the sauce simmer on a low flame for at least an hour, this will make it creamier and tastier. At the end of the cooking time add the cream. If you like, you can add creme casual or creme fraiche.
4. The sauce goes best with penne rigate or tagliatelle.