Odenwald Spaghetti

Ingredients for 4 servings:

• 400g spaghetti
• 1 eggplant(s)
• 2 carrots
• 100 g olives, black
• 3 tomatoes, fresh
• 250 g tomatoes, pureed
• 100 g capers
• 150 g Parmesan
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 3 cloves garlic
• salt and pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spaghetti without any sauce, but fresh, low in calories and crispy

This recipe is for anyone looking for an alternative to Miracoli or Bolognese (usually made with onion soup or stock cubes). It comes from a friend in the beautiful Odenwald region – hence the name. Here is my slightly modified version: Wash the eggplant and cut it lengthwise into thin slices. Arrange them side by side on a flat plate, season well with salt to remove the bitterness, and then set aside. Peel and coarsely grate the carrots. Set aside. Finely chop the tomatoes. Set aside. Pit and chop the olives (cut each olive half into 3-4 pieces). Combine the olive oil and balsamic vinegar in a small cup and add the crushed garlic. Set aside the Parmesan cheese, capers, and tomato puree. Discard any water that has collected under the salted eggplant. Fry the slices in a pan in olive oil on both sides. Then drizzle with a little lemon juice. Add the spaghetti and cook until al dente. Divide the hot spaghetti among the plates. Top with a few eggplant slices (cut into bite-sized pieces for easier eating). Top with carrots. Then the olives, followed by the tomatoes. Then top with the pureed tomato, followed by capers. Sprinkle with Parmesan cheese and finally, one or two tablespoons of the garlic balsamic olive oil. Season with pepper. You don’t really need any more salt—it’s already got enough (olives, Parmesan cheese, eggplant).