Pasta with eggplant, zucchini and tomato sauce

Ingredients for 2 servings:

• 150 g pasta, variety of your choice
• 1 eggplant(s)
• 1 zucchini
• 2 tomatoes
• 1 red bell pepper(s)
• 2 spring onions
• 1 clove(s) garlic
• Herbs, e.g. sage, thyme, oregano, to taste
• salt and pepper
• curry powder
• Paprika powder, smoked (Pimenton de la vera)
• some cream cheese, brunch or sour cream
• some olive oil, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

own recipe, using leftovers when I have bought too many vegetables

Dice the vegetables and fry them in a little olive oil, press the garlic cloves and add them with the herbs. Then simmer in a covered pan on low heat for about 15-20 minutes so that the vegetables absorb the liquid. Refine the sauce with a little cream cheese or sour cream to make it creamier and season to taste. Meanwhile, cook the pasta according to the instructions until al dente. Mix the pasta with the sauce and let it warm again. Serve with grated Parmesan cheese. A mixed salad goes well with it. Tip: Instead of cooking the pasta in salted water, you can also cook it in a little vegetable broth; this will give it a nice flavor. Cream cheese in a tapas version or tomato and pepper also works very well.