John Myers
Ingredients for 4 servings:
- 500 g pasta (e.g. spaghetti, bavette)
- 3 small eggplants
- 1 onion(s)
- 1 clove(s) garlic
- ½ point sheep cheese or feta
- 1 large can of tomatoes
- 1 shot of white wine
- basil
- oregano
- Thyme
- olive oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Pasta with eggplant and feta cheese
First, slice the eggplants and sprinkle with salt. Let them sit for about 30 minutes. Then rinse off any bitter liquid that has run out and dry them. Cut the eggplants into bite-sized cubes. Finely dice the onion and garlic. Also chop the canned tomatoes a little (you can also use sliced pizza tomatoes). Heat the olive oil in a pan, sauté the onions until translucent, and add the eggplant cubes and garlic. Sauté everything briefly. Deglaze with a splash of white wine and let it reduce slightly. Then add the tomatoes. Season with salt, pepper, the herbs, and, if desired, a little stock. Simmer gently. Meanwhile, cook the pasta. About 2 minutes before the pasta is ready, crumble the feta cheese over the sauce and let it melt just slightly, then stir in.
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