Pasta with tomato aubergine sauce

Name: pasta with tomato aubergine sauce
Total time: 25 min
Yield: 4
Ingredients: 50 milliliters olive oil; 1 onion shredded; 2 stem celery in curves; 1 winter carrot deleted, in cubes; 1 look tomato cubes on juice; salt and freshly ground pepper; 400 gram penne pasta; 2 eggplant in dice; 2 tablespoon chopped parsley; 100 gram hard goat cheese grated

Try this pasta with tomato aubergine sauce

Ingredients

50 milliliters olive oil
1 onion shredded
2 stem celery in curves
1 winter carrot deleted, in cubes
1 look tomato cubes on juice

Salt and freshly ground pepper
400 gram penne pasta
2 eggplant in dice
2 tablespoon chopped parsley
100 gram hard goat cheese grated

Directions

Heat half of the olive oil and fry the onion.
Put the celery and the winter carrot through and fry them.
Add the tomato cubes with juice and salt and pepper and simmer the sauce for 15 minutes. Meanwhile, cook the pasta.
Heat the rest of the olive oil and stir-fry the aubergine golden brown and cooked.
Then let them drain on kitchen paper.
Mix the sauce with the pasta. Sprinkle the eggplant, parsley and cheese over it.