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🍝 Pasta with dried tomatoes, eggplants, and capers

482 kcal · 30 min · 4 servings

Ingredients

• 400 g Rigatoni
• Salt
• 1 Eggplant
• 2 Garlic Cloves
• 150 g Dried Tomatoes (preserved in oil)
• 4 tbsp Olive Oil
• Pepper (from the mill)
• 1 tbsp fresh chopped Oregano
• 2 tbsp Capers
• freshly grated Parmesan
• Oregano (for garnish)

Instructions

1. 1. Fill a large pot with salted water and bring it to a boil. Cook the pasta until al dente (firm to the bite).
2. 2. Drain the pasta well and set aside a small cup of the cooking water.
3. 3. Wash the eggplant thoroughly and cut it in half lengthwise.
4. 4. Slice the eggplant halves into thick rounds.
5. 5. Sprinkle the eggplant slices with salt and let them sit for ten minutes to draw out moisture.
6. 6. Pat the eggplant pieces dry with a kitchen towel.
7. 7. Peel the garlic clove and chop it into fine cubes.
8. 8. Cut the dried tomatoes into thin strips.
9. 9. Heat two tablespoons of oil in a grill pan.
10. 10. Fry the eggplant slices in the hot oil for one to two minutes on each side.
11. 11. Season the eggplants with a little salt and pepper.
12. 12. Remove the eggplants from the pan and set them aside.
13. 13. Add the chopped garlic, tomato strips, and capers to the remaining oil in the pan.
14. 14. Sauté the ingredients lightly for two to three minutes.
15. 15. Sprinkle the oregano over the pan.
16. 16. Add the drained pasta and the eggplants back into the pan.
17. 17. Pour in a splash of the pasta water to make the sauce creamy.
18. 18. Taste the dish and adjust the seasoning with salt and pepper.
19. 19. Portion the pasta onto plates.
20. 20. Sprinkle the dish with grated Parmesan cheese.
21. 21. Garnish with a little oregano and serve immediately.

Nutrition per serving

• kcal: 482
• Protein: 16 g · Fett/Fat: 13 g · Carbs: 74 g