Pasta with eggplant and tomatoes

Ingredients for 2 servings:

• 1 eggplant(s), 350 g
• 2 tbsp olive oil
• 200 g shell pasta
• 1 can cherry tomatoes, 400 g
• 1 small garlic clove(s)
• 2 tbsp black olives, pitted, cut into rings or small pieces
• some capers, optional
• 4 sprigs of parsley, flat, or 2 flat parsley stalks and 2 basil stalks
• 2 stalks of basil
• 100 g ricotta
• ½ tsp oregano, dried
• 1 pinch(s) of sugar
• salt and pepper
• some lemon zest, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the eggplant and cut into 2 cm cubes. Arrange on a baking sheet lined with baking paper, season with salt and pepper, and toss with the olive oil. Roast in a preheated oven at 200°C (top/bottom heat) (180°C fan-assisted) on the middle rack for about 10 to 15 minutes until light brown. Cook the pasta shells in lightly salted water until al dente. Heat the cherry tomatoes and their juice in a wok or large, non-stick frying pan. Peel and press in the garlic clove. Season with salt, sugar, pepper, and oregano, cover, and simmer over low heat for about 5 minutes. Then add the eggplant cubes and olives, and capers if desired. Drain the pasta shells and stir them into the sauce while still dripping wet. Pluck the parsley or basil leaves from the stems and chop. Arrange the eggplant and tomato pasta on plates, scatter the ricotta flakes on top, and garnish with chopped parsley or basil, a little pepper, and a little lemon zest, if desired. Serve with fresh ciabatta.