Spaghetti With Tomato And Aubergine (eggplant) Sauce

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.