1 pound Tagliatelle
1 large eggplant
15 cherry tomatoes
½ onion, chopped
2 cloves of garlic, sliced
1 Tablespoon of parsley (finely chopped)
1 Tablespoon coriander (finely chopped)
1 Tablespoon basil
1 handful Olives
Stöger Tomato Seed Oil
Peel the eggplant and cut into cubes
Cook tagliatelle in large pot of salted water until al dente.
In the meantime, sauté onion and eggplant in a pan with olive oil until it begins to soften, add garlic and continue to stir. Add olives and continue to sauté over medium heat until soft. Halve the cherry tomatoes and add, then let simmer for just a few minutes more.
Add noodles to pan to combine. Top with herbs and tomato seed oil. Manga!