Bucatini with Tomato and Eggplant
Healthy, because
Even smarter
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Not everyone likes aubergines - if you feel the same way, you can prepare healthy pasta with zucchini instead. Then there is no need for salting in step 1. Sprinkle the finished dish with a handful of basil leaves - this gives it even more aroma and Mediterranean flair.
Ingredients
- Ingredients
- 1 Eggplant
- 250 grams Tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground pepper
- 1 pinch sugar
- 75 grams firm Ricotta cheese
- 200 grams Bucatini
Preparation steps
Rinse the eggplant and cut into cubes. Sprinkle with salt and set aside for 15 minutes.
Tomatoes blanch for a few seconds, rinse, peel and chop. Peel garlic and chop finely.
Heat 1 tablespoon of oil in a saucepan. Sauté the garlic briefly, then add the tomatoes and simmer for 15 minutes. Puree the tomato mixture, then season to taste with salt, pepper, and sugar.
Dry the eggplant thoroughly using paper towels. Heat the remaining oil in a pan, then add the eggplant. Add the tomato sauce, cover the pan, and simmer for 10 minutes over medium heat. Crumble the ricotta cheese, then add the half to the pan and adjust the seasoning if necessary.
Cook the bucatini in boiling salted water until al dente. Drain the bucatini, then mix with the tomato sauce. Sprinkle with the remaining ricotta and serve,
