🍝 Pasta with Vegetable Sauce

Name: Pasta with Vegetable Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small eggplant (about 150 g); 2 young zucchini (about 250 g); 400 g tomatoes; 2 garlic cloves; 1 dried red chili pepper; 2 sprigs thyme (or rosemary); 4 tbsp olive oil; 1 tbsp small capers; 10 black olives; 400 g penne; salt; pepper (from the mill); 0.5 bunch basil

517 kcal · 30 min · 4 servings

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Ingredients

1 small eggplant (about 150 g)
2 young zucchini (about 250 g)
400 g tomatoes
2 garlic cloves
1 dried red chili pepper
2 sprigs thyme (or rosemary)
4 tbsp olive oil
1 tbsp small capers
10 black olives
400 g penne
salt
pepper (from the mill)
0.5 bunch basil

Instructions

1. Wash the eggplant and zucchini thoroughly. Remove the tough ends and cut the vegetables into small cubes. Wash the tomatoes and chop them very finely as well.
2. Peel the garlic cloves and chop them finely. Crush the chili pepper in a mortar until it breaks down. Wash the thyme and pick the small leaves off the stems.
3. Heat the oil in a pot. Sauté the eggplant, zucchini, garlic, thyme, and chili briefly. Stir in the tomatoes, season with salt and pepper, and let the sauce simmer covered over medium heat for about 10 minutes. Finally, stir in the capers and olives.
4. Cook the pasta in plenty of boiling salted water until al dente (firm to the bite).
5. Wash the basil leaves and shake them dry. Cut the leaves into thin strips. Drain the pasta, mix it with the vegetable sauce, and serve the dish garnished with the basil strips.

Nutrition per serving

kcal: 517
Protein: 17 g · Fett/Fat: 14 g · Carbs: 79 g