Pasta with Sun-Dried Tomatoes, Eggplant and Capers

Name: Pasta with Sun-Dried Tomatoes, Eggplant and Capers
Total time: 45 min
Yield: 4
Ingredients: 400 grams Rigatoni; salt; 1 Eggplant; 2 garlic cloves; 150 grams sun-dried tomatoes (in oil); 4 Tbsps olive oil; freshly ground peppers; 1 Tbsp freshly chopped oregano; 2 Tbsps caperberry; freshly grated Parmesan; oregano (for garnish)

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Health Score:

9,0 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 45 min.

Ready in

Ingredients

for

servings

Ingredients: 400 grams Rigatoni; salt; 1 Eggplant; 2 garlic cloves; 150 grams sun-dried tomatoes (in oil); 4 Tbsps olive oil; freshly ground peppers; 1 Tbsp freshly chopped oregano; 2 Tbsps caperberry; freshly grated Parmesan; oregano (for garnish)

How healthy are the main ingredients?

tomato olive oil oregano salt Eggplant garlic clove

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Preparation steps

Cook the rigatoni in salted water until al dente, then drain, reserving a little cooking water. Rinse eggplant, trim, cut in half lengthwise and cut into slices. Lightly salt the slices and leave for about 10 minutes to draw out water. Pat the eggplant dry.

Peel garlic and finely chop. Cut tomato into strips. Grill the eggplant in 2 tablespoons hot oil in a grill pan for 1-2 minutes on each side and season with salt and pepper.

Sauté the garlic with the tomatoes and capers in remaining oil for 2-3 minutes, sprinkle with the oregano and mix with the rigatoni, eggplant and a little cooking water. Season the dish with salt and pepper and arrange on plates. Sprinkle with Parmesan and serve garnished with oregano.