Pasta with eggplant and anchovies

Ingredients for 2 servings:

• 180 g pasta of your choice, e.g. macaroni, farfalle
• 6 tbsp extra virgin olive oil, cold squeezed
• 1 eggplant(s)
• 4 anchovies, in brine
• 1 onion(s)
• ½ can tomatoes, chopped
• n. B. Salt
• 30 g Parmesan, freshly grated

Instructions

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

Sicilian pasta

Rinse the anchovies so they are a little less salty. Remove the stem from the eggplant and cut the eggplant into roughly 1 cm cubes. Cook the pasta in plenty of salted water until al dente. Heat 4 tablespoons of olive oil in a saucepan and sauté the eggplant cubes, stirring occasionally, until translucent. Meanwhile, halve the onion lengthwise and cut into thin slices. Remove the eggplant with a slotted spoon and set aside. Add another 2 tablespoons of olive oil to the pan and sauté the onion slices over medium heat. Finely chop the anchovies, add them to the onion slices, and sauté for another minute. Add the eggplant and chopped tomatoes, cover, and simmer gently over low heat. Season with salt. Drain the pasta, stir into the sauce, and simmer for another minute. Serve with freshly grated Parmesan cheese.