Mediterranean pasta dish with vegetables and goat cheese

Ingredients for 4 servings:

• 400 g pasta (e.g. spirelli)
• 200 g broccoli
• 1 large eggplant(s)
• 1 large zucchini
• 1 gr. can/n tomatoes, chopped (800 ml)
• 1 tbsp olive oil
• 3 garlic cloves
• 150 g goat cheese
• 200 g fresh tomatoes
• 3 sprigs rosemary, fresh
• 1 tsp, heaped herbs of Provence
• 1 tsp, stripped thyme, dried
• chili powder
• n. B. Salt and pepper, black from the mill
• 1 tbsp sour cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the pasta until al dente. Wash the broccoli and divide into florets, trim the zucchini and cut into pieces, wash the eggplant, removing the soft core, and cut the rest into pieces. Pick off the rosemary leaves and finely chop them, roughly crumble the goat cheese, and chop the tomatoes. Finely chop the garlic and fry in hot oil. Add the broccoli, eggplant, and zucchini and fry, seasoning generously with salt and pepper. Add the chopped tomatoes and simmer over medium heat for about 10 minutes. Stir in the rosemary, Provençal herbs, and thyme, and season with salt, pepper, and chili powder. When the vegetables are tender, turn off the heat and stir in the fresh tomatoes and sour cream. Drain the pasta and add it to the vegetables, mixing everything well. Arrange on serving plates and sprinkle with the goat cheese. Serve immediately!