Autumn eggplant with sun-dried tomatoes

Now that I have mastered eating eggplant, I am learning to appreciate this vegetable more and more. After making a delicious baba ganoush, I was in for more eggplant! So when a friend of mine announced that she wanted to make something with eggplant, I was immediately curious. And what a feast we had! That’s why I am happy to share this recipe with you. It is easy to make. It does have some alcohol in it, so check with your visitor beforehand if they want it.

Ingredients eggplant with sun-dried tomatoes

for 2 persons

  • olive oil
  • 200 grams of tagliatelle
  • 1.5 eggplant
  • 60 grams of sun-dried tomatoes (from oil)
  • 120 ml tomato paste
  • 150 ml red wine
  • 1 large onion
  • 4 cloves of garlic
  • 100 grams of black olives
  • fresh basil leaves
  • possibly pine nuts and noble yeast flakes for garnish

Preparation eggplant with sun-dried tomatoes

1. Preheat the oven to 180 degrees

2. Peel the eggplants and halve them lengthwise. Take an oven-proof dish and place the 3 halves on the convex side at the bottom of the dish. Drizzle them with a little oil. Leave the eggplants in the oven for about 10 to 15 minutes. In this way, they already become a little soft. The fact that the eggplant is soft is important in this dish. Nothing is dirtier than an eggplant that has the texture of rubber. So feel free to taste regularly as well.

3. In advance, put the water on for the tagliatelle and prepare it according to the package.Slice the onion into rings and squeeze the garlic. Also slice the olives.

4. Remove the sun-dried tomatoes from the oil and make strips of them. There are even jars of diced sun-dried tomatoes. So when you don’t feel like it, buy this one.

5. After no more than 15 minutes, remove the eggplants from the oven. Let them cool for a while and then cut them into cubes. When the eggplant is still too hot to hold, you can use a (clean) oven glove or tea towel. So as to protect you from the heat.

6. Take a frying pan and fry a little oil in it with the onion and garlic. Do this until the onion becomes slightly glazy. Usually it is after 5 minutes. Then add the eggplants and the wine. Simmer the eggplants in the wine over low heat with a lid. Do this for about 5 minutes. Then check how hard they are still. When they are still a bit hard, let them simmer for a while. If not, add the tomato paste.

7. Mix the tomato paste well with the eggplants, onion and garlic. Then add the olives and sun-dried tomatoes. Stir everything together well and simmer with a lid on low heat for up to 5 minutes more. Taste occasionally in between.

8. After 5 minutes, add the fresh basil leaves as much as you like. Let warm up for a moment.

9. Spoon the tagliatelle into a deep plate and top with the eggplant mixture. To garnish, sprinkle some toasted pine nuts and fresh basil leaves on top. Delicious with little bit of noble yeast flakes!

Enjoy your meal! And no appetite for eggplant? Then check out this ravioli.