Spaghettini with sun-dried tomatoes, eggplant and chili

Ingredients for 4 servings:

• 4 shallots, finely chopped
• 2 garlic cloves, finely chopped (more is fine if you like!)
• 2 tbsp olive oil
• 1 m.-sized eggplant(s), cut into small cubes
• 1 tsp herbs de Provence
• 75 g tomatoes, sun-dried in oil, finely chopped
• 1 chili pepper(s) (for extra heat: 1 habanero chili) or
• 125 g chili pepper(s), mild from the jar, pitted and drained
• 80 g crème fraîche
• Salt
• Parmesan, grated

Instructions

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

Cover and sauté the shallots and garlic in hot oil for 5 to 6 minutes until softened. Add the eggplant cubes and sauté for about 3 minutes. Stir in the herbs, pickled tomatoes, and chilies. Cover and simmer over low heat for 10 minutes, stirring occasionally. Add the crème fraîche to the vegetables and heat for another 5 minutes. Cook the spaghettini until al dente. Purée the eggplant mixture with a blender or hand blender and season with salt. Drain the spaghettini and toss with the sauce. Serve immediately, serving the grated cheese separately.