Linguine with Eggplant and Egg Sauce

For the linguine with eggplant-egg sauce, preheat the oven to 200 degrees convection.

Remove the stem of the eggplant and braise the fruit in an ovenproof dish for about 40 minutes in the oven.

Hard boil the eggs and peel them. Peel and finely chop the onion and garlic and sauté in the olive oil until translucent.

Add the strained tomatoes. Add the chopped herbs and sugar. Add salt and pepper and simmer gently for about 10 minutes.

Peel the skin off the eggplant, dice the soft flesh, add to the paradeis sauce and simmer for another 10 minutes.

Cut eggs into small cubes, mix into the sauce and season it with salt and pepper.

Place sliced almonds in a dry pan and toast under supervision until they turn brown.

Prepare linguine according to package directions. Serve the linguine with eggplant-egg sauce and the toasted almonds.

Preparation Tip:

If you like, sprinkle Parmesan over the linguine with eggplant-egg sauce at the table. Then, however, the dish is no longer lactose-free.

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