- 300 g of pasta (small, but you can eat a variety of them – not necessarily wheat, maybe, for example, with spinach);
- 2 sweet peppers (red and/or yellow, not green);
- 1 eggplant;
- 1 large red onion;
- 3 cloves of garlic (peeled);
- 250-300 g of cherry tomatoes;
- 1 can of canned chickpeas;
- olive oil;
- fresh basil;
- freshly ground black pepper.
1. Preheat the oven to 180 degrees (top/bottom heating with fan function). Line a wide tray with baking paper.
2. Drain and rinse the chickpeas in cold water, then pat dry as much as possible. Cut the eggplant into small cubes, square the pepper, cut the onion into half rings, and cut the tomato in half.
3. Put vegetables, except tomatoes and chickpeas, as well as garlic cloves on a baking sheet, sprinkle with oil, sprinkle with salt and pepper, wrap everything well with your hands, and then spread it evenly. and put it to cook. Cook for 15 minutes, then add the tomatoes and cook for another 10-15 minutes until the cheeks are soft but still firm.
4. While the vegetables are cooking, cook the pasta in salted water according to package directions (do not overcook!). Once cooked, drain and cover with cold water, then pour into a large bowl, add a few tablespoons of oil and mix.
5. Put all the cooked vegetables and chickpeas in the pasta, squeeze out the softened garlic cloves. Mix well and sprinkle over the coarsely torn basil leaves. Eat immediately or after cooling, and store leftovers in a sealed container in the refrigerator.