Fettuccine with Eggplant, Curd Cheese, and Fresh Cucumber

Bring a large pot of salted water to a boil. Cook the fettuccine until al dente (8–10 minutes, check the package). Reserve a cup of the starchy cooking water, drain the pasta, and rinse it briefly with cold water to stop the cooking process.

Peel the eggplant and dice it. Slice the carrot into rounds and dice the tomato. Heat a skillet with 2 tablespoons of oil over high heat. Sauté the carrot, stirring, for 3 minutes.

Add the eggplant and, if needed, a bit more oil. Cook, stirring, for 3–4 minutes until the eggplant is tender and lightly golden.

Next, add the tomato, reduce the heat to medium, and cook for another 3–4 minutes.

Season the vegetables with salt, pepper, and dried spices (tomatoes with basil), stir, and heat through for 1 minute. Pour in the soy sauce and immediately add the curd cheese. Gently stir it in — the cheese will start to melt, creating a delicate sauce.

Transfer the pasta into the skillet with the vegetables and toss well. Pour in about half a cup of the reserved pasta water, leaving a little liquid at the bottom. Cook for 3 minutes over medium heat, stirring frequently so the pasta absorbs the flavors.

Grate the garlic clove on a fine grater right into the skillet, stir, turn off the heat, and let it sit covered for 2 minutes.