Summary

Ingredients

• 2 eggplant (s)
• 2 small zucchini
• 6 tomato (s), (vine tomatoes)
• 1 onion (s)
• some vegetable stock, instant
• 3 tablespoon cream cheese, possibly herbal cream cheese
• possibly parsley, chopped
• 500 g pasta
• Oil, for frying
• salt and pepper

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Instructions

1. Cook the pasta as usual, drain and drain. Cut the aubergines, zucchini and tomatoes into cubes. Cut the onions into slices and fry in oil. Sauté the zucchini, then add the aubergines and sauté as well. After about 10 minutes, deglaze with water and season with broth. Let it simmer for a few more minutes, then add the tomato cubes and let it simmer again briefly. Finally, stir in about 3 tablespoons of cream cheese (if you like, you can also use herbal cream cheese) until the sauce has a good consistency. Season to taste with pepper and salt. Serve with the pasta.
2. You can also sprinkle parsley on top for serving.