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🍝 Grilled Vegetable Pasta

431 kcal · 30 min · 4 servings

Ingredients

• 250 g thin eggplants
• salt
• 6 tomatoes
• 2 garlic cloves
• 1 white onion
• 1 tbsp capers
• pepper (coarsely ground)
• 2 tbsp olive oil
• 400 g short tube pasta

Instructions

1. 1. Cut the eggplants in half lengthwise.
2. 2. Slice the eggplant halves crosswise into thin slices.
3. 3. Place the eggplant slices in a bowl.
4. 4. Sprinkle the slices with one tablespoon of salt.
5. 5. Let the eggplants sit for a few minutes.
6. 6. Score the tomatoes with a cross shape on the bottom.
7. 7. Pour boiling water over the tomatoes in a bowl.
8. 8. Let the tomatoes sit in the water for one to two minutes.
9. 9. Rinse the tomatoes under cold water.
10. 10. Peel the skin off the tomatoes.
11. 11. Halve the peeled tomatoes.
12. 12. Remove the inside and seeds of the tomatoes.
13. 13. Cut the tomato flesh into small pieces.
14. 14. Peel the garlic.
15. 15. Slice the garlic into thin slices.
16. 16. Peel the onion.
17. 17. Chop the onion coarsely.
18. 18. Turn on the oven grill.
19. 19. Rinse the salted eggplants in a colander under cold water.
20. 20. Cook the tube pasta in plenty of salted water until al dente.
21. 21. Drain the pasta in a colander.
22. 22. Let the pasta drain.
23. 23. Add the pasta along with the grilled vegetables back into the pot.
24. 24. Mix everything together briefly.
25. 25. Serve the pasta on plates.

Nutrition per serving

• kcal: 431
• Protein: 15 g · Fett/Fat: 7 g · Carbs: 77 g