Penne with eggplant and tomato

Ingredients for 4 servings:

• 2 eggplant(s) (approx. 350 g each)
• Salt
• 8 tbsp olive oil
• ½ bunch basil
• 2 sprigs of thyme
• 1 garlic clove(s)
• 500g penne
• 1 tbsp oil
• 200 g tomato(s), pieces (can)
• 1 tbsp capers
• pepper
• 100 g cheese (Gruyere), sliced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and wash the eggplants and cut into 1 cm cubes. Season with salt and let them draw water on kitchen paper for about 20 minutes. Fry in batches in the heated oil. Remove and keep warm. Wash the herbs and shake dry. Chop the basil and strip the thyme. Press the peeled garlic clove. Cook the pasta in boiling salted water with a little oil until al dente. Roughly chop the tomatoes, add them to the pan with the remaining oil, and bring to a boil. Stir in the basil, thyme, garlic, and capers, season with salt and pepper, and simmer for 5-8 minutes. Place the drained pasta in a preheated bowl and toss with the eggplant cubes. Fold in the sauce and shaved cheese.