pâtes à la sauce tomate avec aubergines

Pasta with eggplant, peppers and basil

Easy

30 min

2 people

Ingredients :

- 400 g of pasta

- 2 purple-skinned eggplants

- 2 green peppers

- 2 tomatoes

- 1 onion

- 1 clove of garlic

- Extra virgin olive oil

- 60 cl of PLANT tomato puree

- 1 tbsp PLANT tomato paste

- A few fresh basil leaves
- Salt & pepper

Preparation :

Wash and cut the eggplants into cubes, fry them in olive oil and once golden, drain them on a plate with absorbent paper, salt and keep warm.

In a non-stick frying pan, pour a drizzle of olive oil and add the unpeeled garlic clove; once golden, remove the garlic and add the onion, the sliced peppers, the two diced tomatoes, the tomato puree, pepper and salt.

Add the tbsp of tomato puree diluted in two glasses of hot water, cook for 10 minutes. With the heat off, add the aubergines and one or two fresh basil leaves.

Meanwhile, boil the pasta in plenty of salted water, drain it, and put it in a saucepan with the prepared sauce.

Serve with a few basil leaves.