Vegetarian macaroni and vegetable casserole

Ingredients for 2 servings:

• 250 g macaroni
• ½ eggplant(s)
• ½ zucchini
• 1 red bell pepper(s)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 300 g tomatoes, finely pureed
• 10 cocktail tomatoes
• 3 shots of cream
• 200 g Emmental cheese, grated
• 3 tbsp olive oil
• some salt
• some sugar
• some sweet paprika powder
• Cayenne pepper
• some parsley, dried
• salt water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

à la Steffi

Cook the macaroni in salted water with a little olive oil until al dente. Drain. In the meantime, dice the eggplant, zucchini, red bell pepper, and small onion. Finely chop the garlic. Slice the cherry tomatoes. Fry everything except the tomatoes in a pan with 2 tablespoons of olive oil until translucent. Stir in 300g finely crushed tomatoes and 1 tablespoon of tomato paste. Now add the cherry tomatoes and bring to a boil briefly. Stir in 3 dashes of cream and a small amount of Emmental cheese. Season to taste with salt, sugar, cayenne pepper, sweet paprika, and dried parsley. Preheat the oven to 180°C. Mix the macaroni with the prepared sauce and pour into a baking dish. Sprinkle with the remaining Emmental cheese. Bake in the oven for 15 minutes. Tip: If you want it spicy, you can add a chili pepper to the vegetables.