- Put bell pepper and eggplant in a small baking dish covered with parchment paper and roast them in a preheated oven at 200°C until their skin starts blackening. Let them cool a bit, then peel and mince them or chop them finely.
You can skip the roasting if you wish, and mince fresh bell pepper and eggplant, but note that roasting will give the sauce an extra nice aroma and flavor.
- Meanwhile, bring some water to boiling, add 1/2 teaspoon of salt and the pasta. Cook it al dente and drain.
This time I used a mix of elbow macaroni and penne to additionally cheer up our meal, but any pasta will do just fine here.
- Peel and finely chop tomatoes, as well as onion.
4. Now, put oil in a pot and heat it over medium fire. Add onions and cook them until soft and tender, stirring occasionally. Add minced peanuts and cook for an additional 30 seconds. Then, stir in peppers, eggplant and tomatoes, reduce the fire to low and simmer it until the liquid reduces to half and the sauce thickens.
5. Once the sauce is done, season it with thyme, basil and some salt and pepper to taste, and add cooked and drained pasta. Toss, so that sauce covers all of the pasta and remove from fire.
If you wish, you can top each serving with some grated Parmesan or some other cheese, or sprinkle it with some chopped fresh seasonings.
Enjoy and bon appétit!