Pasta with Eggplant and Feta

Ingredients

  • 200g of orecchiette, penne, or other short pasta
  • 1 large eggplant
  • 1 large onion
  • 1 large clove of garlic
  • 1 can (460g) of chopped tomatoes (polpa)
  • dry oregano, basil, and thyme
  • 200g of Feta or similar cheese
  • parsley or other herbs for garnish

Instructions

  1. Heat the oven to 150°C. Wash and cut the eggplant into bite-sized pieces. Put it on a tray in the oven until the eggplant is thoroughly roasted.

    Eggplant on a tray

    Roasted eggplant

  2. Peel and chop the onion; mince the garlic. Warm enough olive oil in a skillet over medium heat. Put the onion and garlic in the skillet with some salt and pepper.

    Chopped onion and garlic in a pan

  3. Cook the onion and garlic for 2-3 minutes until they get soft. Add chopped tomatoes, oregano, basil, and thyme. Cook everything on medium-low heat for 5 minutes.

    Tomatoes, onion, and garlic in a pan

  4. Take the eggplant from the oven and add it to the sauce. Cook for 2-3 more minutes.

    Tomato sauce

  5. Cook pasta al dente on the lowest heat. Drain, then add the sauce; let everything blend together for a minute. Garnish with crumbled Feta, parsley, and/or other herbs, and serve.

    Pasta with eggplant and Feta