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museo-food-500x384

Spaghetti with Tomato and Eggplant

October 24, 2016

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Ingredients

6 medium size eggplants

3 medium zucchini

3 cloves of garlic, chopped

1 medium brown onion, chopped

500g plum ripe tomatoes, (or tin tomatoes)

10 basil leaves, shredded

500g spaghetti or linguini

1/2 cup grated pecorino or romano cheese

salt and freshly ground black pepper to taste

vegetable oil for frying.

chilli flakes (Optional)

Directions

Slice the eggplants and the zucchini into 1 cm thick slices, salt the slices and sit in a colander for about one hour.

Rinse the eggplants and pat dry.

Fry the eggplants a few pieces at a time in hot oil, turning them once so both sides are lightly brown.

Set them to drain on absorbent paper.

Bring a pot of water to the boil, and while it is heating heat a 1/4 cup of oil in a medium pot, sauté briefly the garlic and the onion and then stir-in the tomatoes. Season with salt and freshly ground black pepper and some chilli flakes to taste (Optional).

Reduce the heat to a simmer and continue cooking the sauce for about 30 to 35 minutes, then about 5 minutes before it is done add the shredded basil.

Keep an eye on the pasta pot while preparing the sauce, and as soon as the water boils add the salt and the pasta.

Cook until al dente, drain the pasta and season with the tomato sauce.

Bring a bowl of pasta to the table and divide the eggplants slices among them.

Sprinkle the pasta with a lot of cheese and serve hot.

This dish serves 6. Complement with a nice glass of vino rosso. Enjoy.

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