Summary

Ingredients

• 250 g macaroni
• 0.5 ½ aubergine (s)
• 0.5 ½ zucchini
• 1 red pepper (s)
• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon tomato paste
• 300 g tomato (s), finely sieved
• 10 cocktail tomatoes
• 3 dashes cream
• 200 g Emmentaler, rated
• 3 tablespoon olive oil
• a bit salt
• some sugar
• some paprika powder, noble sweet
• Cayenne pepper
• some parsley, dried
• Salt water

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Instructions

1. Cook the macaroni in salted water with a little olive oil until al dente. Drain.
2. In the meantime, cut the aubergine, zucchini, red pepper and small onion into cubes. Finely chop the garlic. Cut the cherry tomatoes into slices.
3. Fry everything except the tomatoes in the pan with 2 tablespoons of olive oil until translucent. Stir in 300 g of finely pureed tomatoes and 1 tablespoon of tomato paste.
4. Now add the cocktail tomatoes and bring to the boil briefly. Stir in 3 dashes of cream and a small portion of the Emmentaler. Season with salt, sugar, cayenne pepper, sweet paprika powder and dried parsley and season to taste.
5. Preheat the oven to 180 ° C. Mix the macaroni with the finished sauce and place in a baking dish. Sprinkle with the rest of the Emmentaler. Bake in the oven for 15 minutes.
6. Tip: If you want it spicy, you can add a pepperoni to the vegetables, for example.