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