McMoe's Spaghetti with Eggplant Bolognese

Ingredients for 4 servings:

• 500 g eggplant(s)
• Sea salt
• 1 large carrot(s)
• 2 onions
• 1 garlic clove(s)
• 1 bunch parsley, flat
• 4 tbsp olive oil
• 1 tbsp oregano, dried
• 50 ml red wine, dry, Italian, e.g. Chianti
• 150 ml vegetable stock
• 400g spaghetti
• Pepper, mixed or black, freshly ground
• e.g. lemon juice or lemon zest
• 1 pinch(s) cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

vegan

Wash and trim the eggplants, finely dice them, season with salt, and let them stand for about 30 minutes. Then pat the eggplant cubes dry with kitchen paper. Trim, peel, rinse, pat dry, and coarsely grate the carrot. Peel the onions and garlic clove and finely dice both. Rinse the parsley, shake dry, and finely chop the leaves (reserve a few for garnish). Heat a wok. Add 1 to 2 tablespoons of olive oil and fry the eggplant cubes in batches until golden brown, adding the dried oregano as they do so. Add the grated carrot and fry briefly. Then add the onions and garlic cubes and sauté until translucent. Pour in the red wine and vegetable stock, stir in the chopped parsley, and cover and simmer over low heat for about 10 minutes. Cook the spaghetti in plenty of boiling salted water until al dente. Season the eggplant Bolognese with sea salt, pepper, and, if desired, either lemon juice or lemon zest, and a pinch of cinnamon powder. Instead of lemon, you can also season with orange juice or orange zest. Drain the spaghetti, then arrange it on plates with the eggplant Bolognese. Garnish with parsley leaves.