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🍝 Pasta with Tomatoes, Zucchini, and Eggplant

528 kcal · 30 min · 4 servings

Ingredients

• 500 g Whole wheat penne
• Salt
• 2 Zucchini
• 2 Eggplants
• 6 ripe Tomatoes
• 3 Garlic cloves
• 10 g Thyme (0.5 bunch)
• 2 tbsp Olive oil
• 150 ml Vegetable broth
• Pepper
• 10 g Basil (0.5 bunch)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the pasta to the boiling water and cook until al dente.
3. 3. Wash the zucchini and the eggplant under running water.
4. 4. Remove the hard ends of the zucchini and the eggplant.
5. 5. Cut the zucchini and the eggplant into small cubes.
6. 6. Wash the tomatoes under running water.
7. 7. Remove the hard stem areas of the tomatoes.
8. 8. Cut a small cross into the bottom of each tomato.
9. 9. Pour boiling water over the tomatoes.
10. 10. Let the tomatoes sit in the hot water for two minutes.
11. 11. Drain the hot water.
12. 12. Rinse the tomatoes with cold water to shock them.
13. 13. Peel the skin off the tomatoes.
14. 14. Cut the peeled tomatoes into quarters.
15. 15. Remove the seeds from the tomato quarters.
16. 16. Cut the flesh of the tomatoes into small cubes.
17. 17. Peel the garlic cloves.
18. 18. Cut the garlic into fine cubes.
19. 19. Wash the thyme sprigs under running water.
20. 20. Shake the thyme sprigs dry.
21. 21. Pluck the small thyme leaves from the stems.
22. 22. Add the oil to a pan.
23. 23. Heat the oil in the pan.
24. 24. Add the diced garlic to the hot pan.
25. 25. Sauté the garlic over medium heat for one to two minutes.
26. 26. Cook the garlic until it is translucent and glassy.
27. 27. Add the diced zucchini and eggplant to the pan.
28. 28. Deglaze the vegetables with the broth.
29. 29. Season the mixture with salt.
30. 30. Season the mixture with pepper.
31. 31. Add the thyme leaves to the pan.
32. 32. Simmer the vegetable mixture over medium heat for seven to ten minutes.
33. 33. Wash the basil sprigs under running water.
34. 34. Shake the basil sprigs dry.
35. 35. Pluck the basil leaves from the stems.
36. 36. Drain the cooked pasta in a colander.
37. 37. Add the drained pasta to the pan with the vegetables.
38. 38. Add the basil leaves to the pan.
39. 39. Mix the pasta, vegetables, and basil together well.
40. 40. Portion the dish onto four plates.

Nutrition per serving

• kcal: 528
• Protein: 23 g · Fett/Fat: 9 g · Carbs: 87 g