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Pasta with eggplant and tomatoes

Enough ketchup, prepare your own sauce! 

Amount: 4 portions


  • 1/2 pack of pasta of your choice
  • 4 dried tomatoes
  • 2 fresh tomatoes
  • 1 smaller eggplant (we don’t usually just stay with eggplant and tomatoes, we call it what the house gave – there might be peppers, mushrooms,…)
  • 1 red onion
  • 1 small tomato puree or ketchup
  • 2 cloves of garlic
  • salt and pepper to taste


Cut the eggplant into cubes, which are best mixed with oil, salt and pepper and baked in the oven. But if you really want a quickie, just leave them in the pan a little longer. For gourmets, I really recommend baking the eggplant in the oven. The rest of the selected vegetables and tomatoes are cut into smaller pieces, the onions into smaller cubes, the garlic into slices. Heat the oil in a pan, first fry the onion and garlic briefly and then add all the vegetables. Roast until everything is soft (if you decide to make the eggplant only in a pan, I recommend putting it there first and roasting it all its own first). Add ketchup or tomato puree to the mix, which brings everything together nicely (you can practically use whatever you have on hand and like it. Once we tried some Asian sweet-and-sour sauce we had at home). Taste as needed. It is best to sprinkle with fresh or dried basil. Finally, we mix the pasta into the mixture, which we prepare according to the instructions on the package and can be served.

Bon appetit from Eliška from FPR! 

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