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Source: alely from Getty Images

Pasta with eggplant and tomatoes

I cook this pasta with eggplant and tomatoes for lunch or dinner when I want something light and healthy.

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Ingredients

number of servings
2
  • 200 g pasta Added to
  • 2 Aubergines Added to
  • 4 pcs tomatoes Added to
  • 2 cloves garlic Added to
  • olive oil Added to
  • Salt, pepper Added to
  • Dried herbs (basil, oregano) Added to
  • Parmesan cheese for sprinkling (optional) Added to
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Directions

60 min.
1. Step

Start by preheating your oven to 200°C. Cut the aubergines into cubes and halve the tomatoes (if they are larger, cut them into smaller pieces). Put them on a baking tray, sprinkle with a little salt and pepper and drizzle with olive oil. Place them in the oven and let them bake for about 35-40 minutes.

2. Step

Meanwhile, cook the pasta according to the instructions on the package in salted water. Personally, I usually boil the pasta for a minute less than the instructions so that it is \al dente\ Then I drain it, but I leave a little water to mix it with the sauce.

3. Step

When the eggplants and tomatoes are done, transfer them to the pan, add the crushed garlic, herbs and a little pasta water. Add the pasta and mix everything together.

4. Step

If you like, you can sprinkle the dish with grated Parmesan cheese and serve.

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Recipe author image Iwa

Pasta with eggplant and tomatoes

I cook this pasta with eggplant and tomatoes for lunch or dinner when I want something light and healthy.

60
Minutes
2
Number of servings
Directions
1. Step

Start by preheating your oven to 200°C. Cut the aubergines into cubes and halve the tomatoes (if they are larger, cut them into smaller pieces). Put them on a baking tray, sprinkle with a little salt and pepper and drizzle with olive oil. Place them in the oven and let them bake for about 35-40 minutes.

2. Step

Meanwhile, cook the pasta according to the instructions on the package in salted water. Personally, I usually boil the pasta for a minute less than the instructions so that it is \al dente\ Then I drain it, but I leave a little water to mix it with the sauce.

3. Step

When the eggplants and tomatoes are done, transfer them to the pan, add the crushed garlic, herbs and a little pasta water. Add the pasta and mix everything together.

4. Step

If you like, you can sprinkle the dish with grated Parmesan cheese and serve.

Ingredients
200 g
pasta
2
Aubergines
4 pcs
tomatoes
2 cloves
garlic
olive oil
Salt, pepper
Dried herbs (basil, oregano)
Parmesan cheese for sprinkling (optional)