Pasta with eggplant crème fraîche sauce

Ingredients for 4 servings:

• 2 large eggplants
• 2 m.-sized onion(s)
• 12 cherry tomatoes
• 8 stalks garlic chives, small
• 1 cup crème fraîche (amount as desired)
• some olive oil
• some salt and pepper
• 500 g pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Cut the eggplant into approximately 2 cm cubes, toss with 2 tablespoons of oil, and grill in a preheated oven at 200°C for 20-30 minutes. The eggplant should be lightly browned and can be a little mushy. If they are still too hard, they are not yet cooked. Tip: Eggplant can also be cooked excellently in an air fryer (20 minutes at 200°C). While the sauce is preparing, cook the pasta in salted water. Important: Reserve some of the pasta water for the sauce. In the meantime, finely dice the onions, quarter the tomatoes, and slice the garlic chives. Sauté everything together in a little oil. Add the eggplant when it is done grilling. Now add crème fraîche if desired. At the end, thin out the sauce with a small splash of pasta water and season with salt and pepper to taste.