Pasta with Italian eggplant and tomato sauce

Ingredients for 2 servings:

• 250 g pasta (e.g. linguine)
• 1 large eggplant(s)
• 1 can of tomatoes, in pieces
• 2 m.-large tomato(s), fresh
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 1 small onion(s)
• e.g. cheese (Gouda or mozzarella)
• salt and pepper
• basil
• oregano
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta in salted water until tender. For the sauce, first chop the onions and fry them in a little oil. Cut the eggplant into small cubes and add them to a pan with 3 tablespoons of olive oil. Fry over high heat, stirring often. After about 3 minutes, reduce the heat to low to medium, stirring frequently. After about 5 minutes, add the onions, tomatoes, diced tomatoes, and tomato paste, add a little more water if needed, and simmer. Season the sauce with salt, pepper, vegetable stock, basil (fresh and/or dried), oregano, and paprika to taste. Finally, add mozzarella (cut into small pieces) or Gouda (grated or sliced) to the sauce and garnish with basil.