Tomato and eggplant pasta sauce à la Gabi

Ingredients for 4 servings:

• 4 shallots, finely diced
• 2 cloves garlic, finely diced
• 1 eggplant(s), stemmed, diced
• 2 chili peppers, red, pitted, finely chopped
• 2 tbsp olive oil
• 75 g tomatoes, dried in oil
• 1 tsp herbs de Provence
• 200 g crème fraîche
• Pepper, black from the mill
• 2 tbsp Parmesan, freshly grated
• 500 g pasta of your choice
• salt water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut two pickled tomatoes into strips and set aside. Cook the pasta in salted water, drain, and set aside. Heat the olive oil in a saucepan and fry the shallot and garlic cubes until translucent. Add the eggplant cubes, tomatoes, chili peppers, and herbs and simmer over low heat for about 10 minutes, stirring occasionally. Stir in the crème fraîche, simmer for another 5 minutes, blend with an immersion blender, and season with salt and pepper. Pour the sauce over the cooked pasta and sprinkle with tomato strips and Parmesan cheese.