Spaghetti mit Auberginen

Spaghetti with Eggplants

Pane-Bistecca

Again, a recipe from refrigerator leftovers, spaghetti with eggplant emerged! Spaghetti are always in the cupboard, or you can make them yourself. Eggplants (yes, I know, again) are also always in my fridge, as well as garlic and onions, and herbs are on the windowsill. That’s it, you don’t need more!

Quick and so yummy!

Prep time

10 min

Cooking time

35 min

Portions

Total time

45 min

Ingredients

1 large Eggplant, finely diced
1 Onion
4 Garlic cloves
½ green-yellow Capsicum
2 tbsp Olive Oil
Salt and Pepper
Rosemary
Paprika
Chili
½ Bunch Parsley
3 tbsp Tomato Paste
150 ml Tomato Sauce
Water
200 g Spaghetti

Instructions

Step 1

Chop the onion, garlic and hot peppers in a chopper (or very fine by hand). Heat the oil in a wok and add the chopped vegetables, sauté briefly, then add the eggplant. Season well and fry well. Then add the tomato paste and the chopped parsley and some water, mix well. Now add the tomato sauce and simmer for about 30 minutes.

Step 2

Meanwhile, cook the spaghetti according to package directions. Just before draining, add some cooking water to the sauce. Mix well. Drain the spaghetti and add to the sauce and mix. Serve hot.