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🍝 Eggplant Tomato Pasta with Feta Cheese

561 kcal · 30 min · 4 servings

Ingredients

• 1 large eggplant
• salt
• 1 onion
• 1 clove garlic
• 3 fresh tomatoes
• 60 g dried tomatoes (marinated in oil)
• 1 tbsp olive oil (if needed)
• 1 tbsp capers (jar)
• 150 ml tomato juice (or vegetable broth)
• pepper (from the mill)
• sugar
• 1 tsp dried oregano
• 400 g pasta (e.g. rigatoni or macaroni)
• 200 g feta

Instructions

1. 1. Wash the eggplant thoroughly and trim off the ends.
2. 2. Slice the eggplant into rounds about 1 cm thick.
3. 3. Sprinkle the slices with some salt and let them sit for 30 minutes to draw out moisture.
4. 4. Pat the eggplant slices dry with kitchen paper afterwards.
5. 5. Cut the dry eggplant into cubes of about 1 cm.
6. 6. Peel the onion and garlic and dice them finely.
7. 7. Wash the fresh tomatoes, halve them, and remove the hard stem ends.
8. 8. Dice the deseeded fresh tomatoes.
9. 9. Drain the marinated tomatoes and catch the oil in a small container.
10. 10. Finely chop the marinated tomatoes.
11. 11. Heat 2 tablespoons of the collected tomato oil in a pan.
12. 12. Sauté the onion and garlic cubes in the hot oil.
13. 13. Add the eggplant cubes and the chopped marinated tomatoes to the pan.
14. 14. Cook the mixture for about 10 minutes, stirring occasionally.
15. 15. Cook the pasta al dente in salted water according to package instructions.
16. 16. Cut the feta cheese into small cubes.
17. 17. Reserve a small amount of the cooking water for the sauce.
18. 18. Add the drained pasta to the eggplant mixture in the pan.
19. 19. Fold in the feta cheese and mix everything well.
20. 20. If the sauce is too dry, add a little of the reserved pasta water.
21. 21. Season the dish to taste with pepper and optionally chili flakes.
22. 22. Serve the pasta immediately while warm.

Nutrition per serving

• kcal: 561
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 79 g