For 2-3 Persons
- 1 Aubergine
- 1 clove of garlic
- 100g sundried tomatoes
- 150g Feta
- 1 bunch parsley (alternatively also frozen parsley)
- 250g Penne
- salt and pepper
- Agrestis Bell Omio OliveOil
- 1/2 tsp dried thyme
Wash and cut the Aubergine into dices (ca. ½ cm). Peel the garlic and chop it into small pieces. Cut the sun-dried tomatoes into thin stripes. Cut the feta into small dices. Wash and shake dry the parsley and cut the leaves.
Cook the penne according to the packing instructions. Meanwhile, heat the OliveOil in the pan and add aubergine and garlic and fry it. Season with thyme, salt and pepper at low heat. Add the tomatoes and stir well and cook it for 3 Min.
Drain the penne and add the aubergine, tomatoes, feta and parsley. Mix well. Serve with some pepper and thyme on top.
Tip for variation:
You can use gnocchi instead of Penne and mozzarella instead of feta.