Farfalle with tomato sauce and egg plant

by anaisstoelen


I made this as a starter/primi piatti for 4 people..

(As a lunch I would add some bread and a touch of Grana Padano cheese.)


List of ingredients:

– about 200 grams of farfalle pasta

– 1 liter salted boiling water for the pasta

– about 6 ripe tomatoes

– a splash of good extra virgin olive oil (about 3 table spoons)

– just a little bit of salt

– one ripe egg plant/aubergine, peeled (without the skin)

-2 cloves of garlic

– a few bio (Moroccan) mint leafs


How to prepare the dish

– Add the olive oil to a cooking pot and fruit the garlic at medium heat

– Cut the tomatoes into smaller pieces and slice the egg plant into small cubes, add them to the pot

– Reduce the heat to the minimum allowing to simmer gently for 45 minutes minimum (cook without the lid)

– If the vegetables have become a sauce, it’s ready

– Add the pasta to the boiling water and cook al dente in 11 minutes

– Drain the pasta and add the pasta to the tomato sauce

– Stir it gently and add a little bit of salt

– Serve on pretty plates and add a touch of mint .. just a few fresh mint leafs will do..

Tip: Very nice in combination with a woody red Chianti wine.