Spaghetti with eggplant sauce
Servings: 6
Preparation: 15 minutes
Total Time: 1 hr 30 mins
Ingredients:
- 17.5 oz aubergines diced
- Salt
- Olive oil
- 4 tbsp extra virgin olive oil
- 4 garlic cloves chopped
- 2 small dried red chilies crumbled
- 1 C black olives stoned and chopped
- 2 tbsp capers
- 1 kg large fresh tomatoes skinned and chopped
- 2 tbsp tomato puree
- 2 tsp dried Italian seasoning
- Sal
- Ground black pepper
- 500 g spaghetti
- Fresh basil leaf
- Grated Parmesan cheese
Preparation:
Cook the spaghetti by following the instructions on the package. Drain it. Season the eggplant dices with some salt. Let them sit for 18 minutes. Discard the excess water and dry them. Place a pan over medium heat. Heat in it a splash of oil. Cook in it the eggplant dices until they become golden brown. Drain and place them aside. Stir in the garlic with chili flakes. Cook them for 45 seconds. Stir in the olives, capers, tomatoes, puree and dried seasoning. Put on the lid and let them cook for 32 to 36 min over low heat. Stir in the cooked eggplant dices with spaghetti and basil leaves. Adjust the seasoning of your spaghetti then serve it warm with some grated Parmesan cheese. Get a mixing bowl.
Nutrition Information:
- Calories: 518.7
- Fat: 13.4g
- Cholesterol: 0.0mg
- Sodium: 298.2 mg
- Carbohydrates: 86.0g
- Protein: 15.4g
*Percent Daily Values are based on a 2,000 calorie diet.
