Pasta with eggplant and bell pepper

Ingredients for 3 servings:

• 1 eggplant(s) (approx. 250 g)
• 1 bell pepper(s), red
• 1 m.-sized onion(s)
• 2 tbsp olive oil
• 6 tbsp tomatoes, pureed
• Basil, roughly chopped
• Salt
• 350 g pasta (e.g. penne)
• Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the eggplant and cut it into roughly 1/4-inch cubes, leaving it unpeeled. Halve the bell pepper, remove the seeds, wash it, and dice it. Peel and dice the onion. Briefly fry the vegetables in a large pan in hot olive oil, without letting it release any juice. Add the passata and cook until the vegetables are soft. Stir in the chopped basil. Meanwhile, cook the pasta al dente in salted water according to the package instructions. Drain the pasta through a sieve, toss with the vegetables, and toss to coat. Serve sprinkled with grated Parmesan cheese.