| 250 g | penne (whole wheat) |
| 100 g | ricotta cheese |
| 400 ml | whole peeled tomatoes (canned) |
| 1 | eggplant |
| 1 | onion |
| 2 cloves | garlic |
| 3 sprigs | thyme |
| salt | |
| pepper | |
| olive oil for frying | |
| basil to garnish |
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 10 – 12 min. until al dente. Drain, save some pasta water, and set aside.
Peel onion and garlic cloves and chop finely. Dice eggplant into cubes.
Heat up some olive oil in a large frying pan and sauté onion and garlic for about 2 – 4 min. until translucent. Add eggplant to pan and fry for approx. 6 – 8 min. until browned on all sides and somewhat soft.
Add whole peeled tomatoes and thyme leaves. Boil everything over medium heat for about 5 – 8 min. Season generously with salt and pepper. Toss cooked pasta in the sauce, add saved pasta water, and serve in deep plates with a dollop of ricotta and fresh basil.
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement
