Greek vegetable pasta pan

Ingredients for 2 servings:

• 2 tbsp olive oil
• 1 clove(s) garlic
• 1 m.-large onion(s), red
• 1 m.-large zucchini
• 1 large eggplant(s)
• 2 handfuls of cooked pasta, e.g. Penne Rigate
• 150 g feta cheese in brine
• 6 large cocktail tomatoes
• 50 ml water
• 1 tsp vegetable broth
• salt and pepper
• Marjoram, dried
• Thyme, dried
• Oregano, dried
• Rosemary, dried
• 5 leaves of parsley, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and vegetarian

Peel and dice the garlic clove. Peel the onion and cut it into quartered rings. Wash the eggplant and zucchini, quarter them, and cut them into not too thick pieces. Heat a deep-sided pan with a generous splash of olive oil over medium heat. Add the garlic and onion and sauté for 2-3 minutes. Then add the zucchini and eggplant, stir, and continue to sauté over medium heat. In the meantime, wash and quarter the tomatoes and crumble the feta cheese. When the vegetables in the pan have slightly wilted, add a little each of marjoram, thyme, rosemary, and a little more oregano. Season with salt and pepper, add the cold pasta, and heat through. When the pasta is warm, add the water and instant vegetable stock. Mix well, let it simmer for a short time, and finally add the tomatoes, cheese, and parsley. Stir everything together and let it warm briefly until the cheese melts a bit and the tomatoes are warm. You can taste and adjust the seasoning if necessary. Note: I’m cooking on an old gas stove, so I’ve been conservative with the cooking times. But you can’t really go wrong with this dish.