John Myers
Ingredients for 4 servings:
- 1 large eggplant(s), OR
- 1 small eggplant(s) and 1 small zucchini
- 1 garlic clove(s)
- 1 can of chopped tomatoes, OR:
- 2 large tomatoes
- 1 cube of vegetable stock, instant
- 1 pack of feta cheese, approx. 200-250 g
- 1 bag of pine nuts, approx. 50 g
- 50 ml cream
- 500 g pasta, of your choice
- Salt
- Marjoram or oregano
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Dice the eggplant (or zucchini if desired) and tomato. Finely chop the garlic clove and fry briefly in the pan, add the eggplant and zucchini (if desired) and sauté lightly. After about 2 minutes, add the tomatoes and bring everything to a boil. Add the vegetable stock and season with salt. You can also add more herbs (marjoram or oregano, if desired). Reduce the heat to low and simmer for about 10 minutes. Meanwhile, dice the feta, fry the pine nuts briefly, and cook the pasta (tagliatelle, fettuccine, pappardelle, or fusilli are recommended). After 10 minutes, add the feta, cream, and pine nuts and leave on the hot plate until the pasta is done. Adjust seasoning if desired.
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