Zucchini and tomato pan with pasta

Ingredients for 4 servings:

• 2 zucchini, depending on size
• 4 tomatoes, diced
• 1 m.-large eggplant(s)
• 250 g pasta
• salt water
• 1 onion(s)
• 2 garlic cloves
• 30 g margarine or oil
• 100 g cheese (Gouda), grated
• 150 ml soup (tomato soup or sauce)
• salt and pepper
• herbs, Italian

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simply delicious!

Cook the pasta in salted water according to the package instructions. Peel and dice the onion. Peel the garlic and have the garlic press ready. Wash, trim, and finely chop the zucchini, tomatoes, and a medium or large eggplant. To prevent the eggplant from browning, lightly sprinkle the slices with lemon beforehand. Heat the fat in a pan, sauté the onion until translucent, then crush the garlic and add it. Then add the zucchini and fry until lightly browned. Next, add the eggplant and tomatoes and continue to simmer gently, seasoning and adding the herbs. In the meantime, preheat the oven to 180°C (fan oven). Place the cooked pasta in a casserole dish and toss with the vegetables. Add about 150 ml of tomato soup or sauce to ensure it doesn’t lack moisture. Finally, sprinkle the grated cheese on top and bake in the oven for between 15 and 20 minutes, depending on the degree of browning. Tip: If you drizzle a little oil over the grated cheese before baking, it will become wonderfully crispy!