Eggplant pomodoro

Ingredients

• 2 medium eggplants (600 g)
• 1 teaspoon salt
• 4 tablespoons olive oil
• 4 cloves garlic
• 1 tablespoon pepper paste
• 6 medium tomatoes (900 g)
• 2 medium bell peppers (300 g)
• 1 small chili pepper (10 g)
• 4 tablespoons red wine vinegar
• 1/2 teaspoon ground pepper
• 400 g egg-free pasta
• 5 g parsley
• 5 g basil
• 2 g thyme
• 30 g grated cheese (optional)

Preparation

1. Cut the eggplant into roughly 2 cm cubes, sprinkle with 1/2 teaspoon salt and leave for 10 minutes. Pat dry with a paper towel. 2. Heat 4 tablespoons olive oil in a pan and add the eggplant. Cook for about 7 minutes, stirring now and then, until softened. 3. Add the crushed garlic and pepper paste to the pan. Stir for 1 minute, until you can smell the garlic. 4. Add the diced tomatoes, sliced peppers, chili pepper, red wine vinegar, 1/2 teaspoon salt and the pepper. Simmer for about 20 minutes, stirring now and then, until the tomato juices have cooked down. 5. Boil the pasta in salted water for 10 minutes or according to the package directions, then drain. 6. Turn off the heat and stir the parsley, basil and thyme into the sauce. Serve it over the pasta; if you’re not fasting, sprinkle grated cheese on top.