Linguini with tomatoes and eggplant

Ingredients for 2 servings:

• 250g linguine
• 1 eggplant(s)
• 150 g vine tomatoes
• 100 g cherry tomatoes
• olive oil
• 1 bunch of basil
• 1 onion(s)
• 2 cloves garlic
• salt and pepper
• 1 pinch(s) of sugar
• 1 shot of white wine

Instructions

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

Cook the linguine according to the package instructions. Dice the eggplant and onion, finely slice the garlic, finely slice the vine tomatoes, and halve the cherry tomatoes. Finely chop half of the basil. Heat plenty of olive oil in a pan and sauté the eggplant. Add the onion and garlic and fry. Add the vine tomatoes and sugar and let everything caramelize slightly. Deglaze with white wine and add the finely chopped basil. Drain the linguine, reserving some of the pasta water. Add the pasta water to the vegetables in the pan. The melted tomatoes and pasta water should make everything slightly creamy. Season everything with salt and pepper and add the pasta to the pan. Season to taste. To serve, sprinkle the halved cherry tomatoes and the remaining basil over the pasta.