Spaghetti With Tomato and Eggplant Sauce

By es123

Ingredients

• 500 g aubergines
• salt, to sprinkle on aubergine
• olive oil, for shallow frying
• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 2 small dried red chilies, crumbled or 2 teaspoons chili flakes
• 1 cup black olives, stoned and chopped
• 2 tablespoons capers
• 1 kg large frsh tomato, skinned and chopped
• 2 tablespoons tomato puree
• 2 teaspoons dried Italian seasoning or 1 sprig fresh oregano or 2 tablespoons fresh basil leaves
• salt & freshly ground black pepper
• 500 g spaghetti
• fresh basil leaf
• grated parmesan cheese

Details

Servings 8

Preparation

Step 1

1 Cut aubergine into cubes and sprinkle with salt.

2 Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.

3 Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.

4 or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.

5 Cook spaghetti according to packet instructions.

6 Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.