Vegetarian pasta sauce with eggplant and fresh tomatoes

Ingredients for 2 servings:

• 1 eggplant(s)
• 2 tomatoes, fresh
• 2 tomatoes, dried
• 2 garlic cloves
• 1 jar red wine
• salt and pepper
• oregano
• 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a simple, delicious, vegetarian pasta sauce for a quick snack

After washing the eggplants, cut them into 1cm thick slices and then quarter them. Cut the tomatoes into roughly 1cm thick and large pieces. Heat about 3 tablespoons of olive oil in your frying pan or wok on high heat, then add the eggplants and tomatoes. After about a minute, thinly slice the garlic (do not chop) and add it to a pan that remains on high heat the whole time. Thinly slice the sun-dried tomatoes and add them. After about 5 minutes, pour in the wine (still on high heat). Let your sauce simmer for another 4-5 minutes, then season with salt, pepper, and oregano. Tip: When mixing the sauce with the pasta, add a small drop of olive oil.