Spaghetti with tomato-eggplant sauce
Last Updated on
ingredients
1 package spaghetti 1 pcs eggplant 5 cloves garlic salt, ground black pepper basil, oregano olive oil
Smoke:
2 cans peeled sliced tomatoes onion garlic basil, oregano salt, ground black pepper sugar olive oil flesh of roasted eggplant
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This sauce is not only great on pasta, but also as a side dish for roasted or grilled meat.
1.
Cut the eggplant lengthwise, using a knife, carefully make about 3-4 notches along the length so as not to cut through the skin. Press the garlic slices into the notches. Season the aubergine with salt, pepper, basil, oregano and a generous drizzle of olive oil. Place in a preheated oven at 200 °C for about 40-45 minutes. When the aubergine has cooled, scrape it with a spoon and discard the skin. Use the baked flesh for the sauce.
2.
Fry the finely chopped onion in the oil, add the peeled tomatoes, crushed garlic, salt and pepper to taste and cook just enough to evaporate the excess liquid. Mash the flesh of the roasted eggplant with a fork and add to the sauce. Add herbs and sugar to taste.
3.
Cook the spaghetti in salted water, do not rinse with cold water. Place the hot spaghetti in the sauce, stir and serve immediately sprinkled with grated cheese. You can add toasted sunflower seeds.
