Spaghetti with Eggplant and Tomato Sauce
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse eggplant, trim and cut lengthwise into slices. Place on a baking sheet lined with parchment paper, season with salt and pepper and drizzle with olive oil. Roast in oven until golden brown, about 10 minutes, turning once.
Cook spaghetti according to package instructions until al dente.
Scald tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice. Peel onion and garlic, chop finely and sauté in 2 tablespoons hot oil. Stir in the tomato paste and deglaze with a little red wine. Add diced tomato and simmer for about 5 minutes. Season with salt and pepper. Toss the drained pasta with the sauce and season to taste. Finally, add browned eggplant slices to spaghetti, mix well and transfer to plates. Serve garnished with basil.
