Tagliatelle with tomatoes, eggplant and olives

Ingredients for 3 servings:

• 7 tomatoes
• 1 eggplant(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 jar olives, approx. 190 g
• 2 tbsp olive oil
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch of chili powder
• 8 basil leaves
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 1 tbsp balsamic vinegar
• 500g tagliatelle
• 100 g Parmesan, freshly grated

Instructions

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

vegetarian

For the sauce, peel the onion and garlic clove and dice them. Wash the tomatoes and eggplant and cut them into pieces. Pour the olive oil into a saucepan and heat over medium heat. Add the onions and garlic and fry briefly. Once they are translucent, add the tomatoes and increase the heat slightly until the tomatoes have cooked down to a sauce. Add the eggplant pieces and cook over medium heat until the eggplant thickens the sauce. Meanwhile, finely chop the basil leaves and add them with the spices and balsamic vinegar. Once the sauce is thick, turn off the heat and add the olives. Let the pan stand briefly until the olives are warm. Season with salt and pepper. Cook the tagliatelle according to the package instructions. Pour the sauce over the tagliatelle and sprinkle with Parmesan cheese, if desired.