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🍝 Pasta with Grilled Vegetables

494 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• salt
• 2 stalks celery
• 2 bell peppers (red and yellow)
• 200 g cherry tomatoes
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 350 g pasta (e.g. Strozzapreti)
• 1 clove of garlic
• 1 tsp sugar
• 2 tbsp white wine vinegar
• basil (for sprinkling)

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Slice the eggplant lengthwise into thin slices.
3. 3. Sprinkle the slices with salt.
4. 4. Let the salted eggplant slices rest for about 10 minutes.
5. 5. Preheat your grill.
6. 6. Wash the celery thoroughly.
7. 7. Remove the tough ends and leaves from the celery.
8. 8. Cut the celery into pieces about 1 to 2 centimeters long.
9. 9. Wash the bell peppers thoroughly.
10. 10. Cut off the tough stem at the top of the bell pepper.
11. 11. Remove the seeds and white inner membranes from the bell pepper.
12. 12. Slice the hollowed bell pepper into rings.
13. 13. Wash the tomatoes thoroughly.
14. 14. Cut each tomato in half.
15. 15. Place the celery, bell pepper rings, and tomato halves in a grilling dish.
16. 16. Add two tablespoons of oil.
17. 17. Season the vegetables with salt and pepper.
18. 18. Mix everything well together.
19. 19. Grill the vegetables in the dish for 10 to 15 minutes.
20. 20. Turn the vegetables occasionally while grilling.
21. 21. Take the eggplant slices out of the salt bath.
22. 22. Pat the eggplant slices dry with a kitchen towel.
23. 23. Brush the eggplant slices thinly with oil.
24. 24. Season the eggplant with pepper.
25. 25. Place the eggplant on the hot grill.
26. 26. Grill the eggplant for 3 to 4 minutes per side.
27. 27. Cook the eggplant until golden brown.
28. 28. Bring water to a boil in a pot.
29. 29. Salt the boiling water.
30. 30. Cook the pasta in the salted water.
31. 31. Cook the pasta until it is al dente (firm to the bite).
32. 32. Al dente means the pasta should still have a slight bite.
33. 33. Peel the garlic.
34. 34. Slice the garlic into thin pieces.
35. 35. Heat the remaining oil in a pan.
36. 36. Fry the garlic slices in the oil until golden brown.
37. 37. Sprinkle the fried garlic with sugar.
38. 38. Deglaze the pan with vinegar.
39. 39. Deglazing means adding liquid to the hot pan to dissolve the browned bits.
40. 40. Add the grilled vegetables to the pan.
41. 41. Toss the vegetables briefly in the sauce.
42. 42. Tossing means shaking the pan briefly to mix the contents.
43. 43. Drain the pasta.
44. 44. Add the drained pasta to the pan.
45. 45. Mix the pasta with the vegetables.
46. 46. Season the dish to taste with sweet and savory notes.
47. 47. Savory here means spicy and slightly pungent.
48. 48. Sprinkle the finished dish with basil.
49. 49. Serve the pasta immediately.

Nutrition per serving

• kcal: 494
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 72 g