Savoury Eggplant tart

Crazy pasta (LINK)

2 eggplants

1 leek

12 baby tomatoes (Pachino or Vesuvian)

2 spoonfuls of apple vinegar

1 teaspoonful of brown sugar

Fresh thyme

Extra virgin olive oil

Salt

1. Having prepared the dough for the crazy pasta, leave to rest for at least 30-40 minutes before rolling.
2. Meanwhile, cut the eggplant into strips and cook in a pan with a little oil, salt and half a glass of water.
3. In another pan, cook the leek cut into little rounds.
4. Divide the baby tomatoes in halves and cook in a pan for a few minutes with oil, salt and sugar and blend in the apple vinegar. Turn the flame off and add the thyme to the tomatoes.
5. Now roll out the pasta and put on a baking tray (diameter 22-24cm.) lined with baking sheets, leaving the rims a little higher.
6. Pour in the eggplant, leek and on top of everything the tomatoes, sprinkle with more thyme leaves and place in the oven at 180°C for circa 30-35 minutes.

Very tasty hot, lukewarm or room temperature.

Single portion tarts can also be created, in this case the cooking time is reduced.