Braised eggplant in tomato sauce with cone pasta and roasted almonds

Ingredients for 2 servings:

• 1 eggplant(s)
• salt and pepper
• Sugar
• 1 onion(s)
• 225 g pasta (shell pasta)
• 1 garlic clove(s)
• 1 zucchini
• 40 g almond flakes
• 2 tbsp oil
• 400 g tomatoes, chopped
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 220°C fan/convection oven. Halve the eggplant and place cut-side up on a baking sheet. Roast in the oven for about 30 minutes. Cook the pasta in salted water until al dente. Finely dice the onion and finely chop the garlic. Coarsely grate the zucchini. Toast the almonds in a dry pan. Then let cool. Heat 2 tablespoons of oil in the pan and fry the onion and garlic for one minute. Add the zucchini and fry for about 5 minutes. Add the tomatoes, season with a teaspoon of sugar and half a teaspoon of salt, and simmer for 15 minutes. Finely chop the basil and mix with the almonds. Remove the eggplant from the oven, scrape out the flesh with a spoon, and roughly chop it. Add the pasta to the tomato sauce and stir in the eggplant flesh. Serve on plates, sprinkled with almonds and basil.