Spaghetti with palm cabbage and eggplant

Ingredients for 4 servings:

• 6 leaves of vegetables – cabbage, (palm cabbage)
• 2 small eggplants
• 2 garlic cloves
• 2 spring onions
• 4 Pepper
• 6 tbsp olive oil
• 400g spaghetti
• 1 shot of white wine
• 6 cherry tomatoes
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash the kale. Remove the thick stems and cut the kale into strips. Heat three tablespoons of olive oil in a pan, add the kale and fry. Dice the eggplant. Place it in a container of salted water and set aside for about 10 minutes. Meanwhile, slice the spring onions into rings. Peel the garlic and chop into small pieces. Slice the chili peppers into rings. Halve the cherry tomatoes. Add the drained and patted kale to the kale in the pan, add the remaining olive oil, and fry for about 5 minutes, stirring frequently. Add the remaining prepared ingredients to the pan, deglaze with white wine, and sauté until cooked through. Cook the spaghetti according to the instructions. When the spaghetti is done, drain and transfer to warmed plates. Spoon the vegetables over the spaghetti and sprinkle with Parmesan cheese, if desired.