Eggplant and mushroom sauce for pasta, rice or potatoes

Ingredients for 2 servings:

• 1 cup crème fraîche
• 200 g pasta (durum wheat)
• salt water
• 1 thick eggplant(s)
• 250 g mushrooms, fresh
• 200 g tomatoes, pureed
• some tomato paste
• some ginger
• some parsley
• some olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

healthy, inexpensive and super tasty

First, cook the pasta in salted water. While the pasta is simmering, thinly slice the eggplant and sauté it in the pan with a little margarine until it has absorbed some of the fat. Then add the mushrooms (I always use brown ones because they don’t shrink as much). When the ingredients in the pan look cooked, reduce the heat a bit. The pasta should be almost done by now. Mix the crème fraîche, passata, tomato paste, a generous splash of olive oil, pepper, and a pinch of salt until the mixture is evenly browned. Add this to the vegetables in the pan. Drain the now-cooked pasta and let it drain. Finally, serve the sauce over the pasta with a sprinkle of ginger and parsley. I created this recipe myself, and I love the combination.