Pasta with eggplant and tomatoes

Start by preheating your oven to 200°C. Cut the aubergines into cubes and halve the tomatoes (if they are larger, cut them into smaller pieces). Put them on a baking tray, sprinkle with a little salt and pepper and drizzle with olive oil. Place them in the oven and let them bake for about 35-40 minutes.

Meanwhile, cook the pasta according to the instructions on the package in salted water. Personally, I usually boil the pasta for a minute less than the instructions so that it is \al dente\ Then I drain it, but I leave a little water to mix it with the sauce.

When the eggplants and tomatoes are done, transfer them to the pan, add the crushed garlic, herbs and a little pasta water. Add the pasta and mix everything together.

If you like, you can sprinkle the dish with grated Parmesan cheese and serve.