Creamy Pasta Without Cream

In a pan with oil, add tomatoes, eggplant, and garlic. Cover and steam until they are soft.

Once cooked, peel the vegetables and mash them together in the pan.

Season the mashed vegetable mixture with paprika, salt, pepper, and chili sauce.

Add parmesan cheese and milk to the pan and stir until a creamy sauce forms.

Add cooked pasta to the sauce and mix thoroughly for 2-3 minutes.

Garnish with fresh parsley and serve.