Vegetable – garlic – pasta with feta cheese

Ingredients for 4 servings:

• 400 g pasta (horn pasta)
• 1 tbsp olive oil
• 2 eggplant(s)
• 2 zucchinis
• 4 garlic cloves
• 1 tsp salt
• ½ cup olive oil
• 2 onions
• 2 large cans of tomatoes, peeled
• salt and pepper
• 1 pinch of sugar
• some lemon juice
• some Worcestershire sauce
• 1 cup mixed herbs (e.g. 8-Herbs from Iglo)
• 200 g sheep’s cheese
• Cayenne pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the pasta in salted water with olive oil until al dente. Drain, rinse, drain well, and set aside. Clean and quarter the eggplant and zucchini, then slice. Peel 2 garlic cloves and rub them into a paste with salt. Peel and dice the remaining garlic cloves. Dice the feta cheese. Heat the olive oil in a saucepan, add the garlic paste and diced garlic to the oil, and sauté. Add the eggplant and zucchini slices and fry until crisp, stirring constantly. Remove from the pan and keep warm. Peel and finely chop the onions. Add them to the remaining frying fat and sweat until translucent. Mash the peeled tomatoes with a fork. Add them to the onions along with their juices and cook briefly over high heat until reduced. Add the eggplant and zucchini pieces to the tomato sauce along with the pasta and bring to a boil. Season with salt, pepper, cayenne pepper, sugar, lemon juice, and Worcestershire sauce. Stir in the mixed herbs and diced feta cheese and toss briefly. Tip: You can also buy ready-made garlic paste in a tube (e.g., from Fuchs).