Sicilian spaghetti

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 onion(s), chopped
• 2 clove(s) garlic, chopped
• 3 tbsp raisins
• 4 grains allspice
• 1 pinch of ground cinnamon
• ½ chili pepper(s), dried
• 1 tsp honey
• 200 ml white wine
• 1 small can of tomatoes, peeled
• olive oil
• possibly goat’s cheese, optionally with herbs or Parmesan
• 300 g pasta (spaghetti)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cut the eggplant into small cubes and fry in a little olive oil in a non-stick pan until browned. Add the chopped onion and chopped garlic cloves and fry briefly. In the meantime, soak the raisins in hot water. Finely crush the allspice berries and chili in a mortar and pestle and mix with the cinnamon. Meanwhile, bring the pasta water to a boil. Push the vegetables to the side of the pan. Add the honey to the pan and let it melt. Mix the liquid honey with the vegetables, add the spices and drained raisins, sweat everything briefly, and then deglaze with white wine. Let it simmer until the liquid has almost completely reduced. Add the tomatoes, a little salt, and simmer over low heat until the pasta, which is now added to the boiling water, is al dente. If necessary, pour a little more water (preferably pasta water) over the vegetables. Drain the cooked pasta (cooking time according to package instructions), arrange it on plates with the sauce, and sprinkle with goat cheese crumbs or grated Parmesan cheese. Serve immediately.