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🍽️ Penne with Tomato and Eggplant Sauce

470 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 100 ml vegetable broth
• 600 g tomatoes
• salt
• pepper
• 400 g penne
• 2 tbsp chopped basil
• 50 g parmesan (grated)

Instructions

1. 1. Wash the eggplant thoroughly and cut it into small cubes.
2. 2. Peel the onion and cut it into small cubes as well.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Heat the oil in a pan.
5. 5. Sauté the prepared vegetables (eggplant, onion, garlic) in the hot oil.
6. 6. Stir the tomato paste into the vegetables.
7. 7. Deglaze the mixture with the broth.
8. 8. Let the sauce simmer for about 15 minutes.
9. 9. Wash the tomatoes and cut them into small cubes.
10. 10. Set aside the tomato cubes for later.
11. 11. Cook the pasta in plenty of salted water until al dente (firm to the bite).
12. 12. Drain the pasta and let it drain well.
13. 13. Add the previously set-aside tomato cubes to the eggplant sauce.
14. 14. Mix the drained pasta with the sauce.
15. 15. Season the mixture to taste with salt and pepper.
16. 16. Plate the pasta.
17. 17. Garnish the dish with fresh basil and grated Parmesan.
18. 18. Serve the dish immediately.

Nutrition per serving

• kcal: 470
• Protein: 19 g · Fett/Fat: 8 g · Carbs: 78 g