Pasta with eggplant and zucchini

This delicious pasta with baked eggplant and zucchini and aromatic tomato sauce will appeal even to those who do not dislike vegetables.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 40 minutes

Ingredients

• Eggplant 1 piece
• Zucchini 1 piece
• Olive oil 2½ tbsp spoons
• Salt to taste
• Ground black pepper to taste
• Onions ½ pieces
• Garlic 2 cloves
• Tomatoes 4 pieces
• Tomato sauce or chopped tomatoes in their own juice 350 ml
• Pasta 400 g
• Basil to taste

Cooking method

• Preheat oven to 200 ° C. Cut the eggplant and zucchini into small cubes, drizzle with half of the olive oil, salt and pepper.

• Place vegetables on a baking sheet and bake in a preheated oven for 20-30 minutes until tender.

• Meanwhile, cut the onions and garlic into small cubes, and the tomatoes into large ones. Heat the remaining oil in a skillet.

• Saute the onions and garlic for 2-3 minutes, add the tomatoes and cook for 5-10 minutes. Pour tomato sauce over the vegetables, add salt and pepper to taste, bring everything to a boil.

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• Boil the pasta until tender in boiling salted water, fold it onto a sieve. Combine with baked vegetables and sauce. Garnish with basil leaves.

  How and how much to cook pasta so that they do not stick together

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