Pasta with eggplant aglio & olio

Ingredients for 4 servings:

• 500 g pasta (fricelli)
• 2 m.-large eggplant(s)
• 3 cloves garlic
• 2 large tomatoes
• 6 tbsp olive oil
• some basil leaves
• some herbs, Italian
• Sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan, simple

Preheat the oven to 200°C. Wash the eggplants, halve them, and season with salt to remove the bitterness. Let them stand for 10 minutes, then pat the water off the eggplants with a paper towel. Place them in the oven, open-side up, for about 25 minutes. In the meantime, prepare the remaining ingredients: finely chop the garlic and dice the tomatoes, then wash the basil leaves. Prepare the pasta according to the package instructions. Remove the eggplants from the oven, remove the skin, and dice the flesh. Heat the olive oil in a pan over medium heat. Add the garlic and then the eggplants. Add the tomatoes and season. Simmer on low heat and stir in the basil. Before draining the pasta, remove about 50 ml of the pasta water and add it to the sauce. Mix the sauce and pasta well.