NEVER ENOUGH GARLIC

It's always a struggle to find a delicous, vegan dinner recipe that fits into your busy week days. Fortunately, we came up with exactly such a recipe.
This is our easy, oven-grilled veggie pasta! It combines whole wheat pasta and a healthy, garlicky tomato sauce infused with thyme and roasted eggplant, and topped off with crispy capers 🌱

Lets go!

Ingredients (serves 2):

• 250 g (9 oz) whole wheat pasta
  
• 1 eggplant
• 1 spring onion
• 200 g (7 oz) cherry tomatoes
• 500 g (2.1 cups) tomato purée/passata 
• 4 cloves of garlic, crushed (adjust to your preferences)
• 1 jar of capers (approx. 60 g/2.1 oz drained weight)
• 1 red capsicum
• 2 long green capsicums
• 2 small red onions/1 big
• Handful fresh thyme, finely chopped

Instructions:

1. Preheat your oven to 200°C / 390°F (convection)
2. Finely chop the red onion, the spring onion, and the capsicums. Cut the tomatoes in quarters and slice the eggplant in in small, thin slices (julienne style).
3.   Spread out all the vegetables in an ovenproof dish and drizzle with olive oil. Put it in the oven for 20-30 minutes. Keep an eye on it and stir every once in a while so the veggies don't get burned.
4. Take out the dish and mix in the tomato purée/passata and the garlic. Put it in the oven again for about 10 minutes. You might want to cover the dish with baking paper now because the tomato purée has a tendency to bubble up and splatter the oven.