A savory and hearty pasta dish featuring tender eggplant, tomatoes, and aromatic herbs. Perfect for a comforting weeknight dinner.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 1 bunch basil
- 2 eggplants
- 3 cloves garlic
- 4 tablespoons olive oil
- 1 onion
- 100 grams parmesan cheese
- 400 grams pasta
- 1 teaspoon pepper
- 1 teaspoon salt
- 400 grams tomatoes
Directions
Step 1
Heat the olive oil in a large pan over medium heat.
Step 2
Add the diced eggplants and cook until they start to soften, about 5-7 minutes.
Step 3
Stir in the minced garlic and chopped onion, and cook for another 3-4 minutes until the onion is translucent.
Step 4
Add the canned tomatoes, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
Step 5
While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 6
Stir the chopped basil into the tomato and eggplant sauce, and cook for an additional 2 minutes.
Step 7
Combine the cooked pasta with the sauce, and mix well to coat the pasta evenly.
Step 8
Serve the pasta topped with grated parmesan cheese.