Sedanini with eggplant sugo

Ingredients for 4 servings:

• 300 g eggplant(s)
• 400 g tomatoes
• 250 g potatoes
• 2 bell peppers
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp oil
• ½ bunch parsley, chopped
• 300 ml vegetable stock
• 400 g pasta (Sedanini or other pasta)
• 2 tbsp marjoram
• salt and pepper
• 80 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the eggplant into 1 cm cubes, season with salt, and let stand for 30 minutes. Then rinse and pat dry. Peel and finely dice the tomatoes. Peel the potatoes and cut into 1 cm cubes. Dice the bell peppers. Chop the onion and garlic. Heat the oil and sauté the potatoes, onion, garlic, and parsley. Add the eggplant and bell peppers and fry briefly. Add the tomatoes and vegetable stock and let the sauce simmer for 20 minutes. Cook the pasta until al dente and drain. Mix the marjoram and Parmesan cheese into the sauce and season with salt and pepper. Serve the sauce with the pasta.