in Italy

Spaghetti with eggplant

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Ingredients for 4 servings:

  • 300 g pasta (spaghetti)
  • 2 eggplants, small
  • 500 g tomatoes
  • 1 clove(s) garlic, chopped
  • 1 onion(s), sliced
  • ½ bunch basil
  • ¼ red pepper
  • olive oil
  • Salt

Instructions

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

Spaghetti alla Palermitana

Finely chop the chili pepper and sauté it with the garlic and onion in 4 tablespoons of olive oil, stirring occasionally. Blanch the tomatoes in boiling water, peel them, and chop them finely, removing the seeds. Add them to the onion and simmer for 10 minutes, stirring occasionally. Cook the spaghetti in salted water until al dente, drain, and keep warm. Clean and slice the eggplant, pat dry, fry in olive oil, drain, and season with salt. Toss the spaghetti with the tomato sauce. Arrange the eggplant slices on top and sprinkle with chopped basil. If desired, you can also add chopped black olives to the tomato sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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