Spaghetti alla mafiosi

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 onion(s), chopped
• 1 can tomato(s), chunky, 400 g
• 250 g tomatoes, pureed
• 1 bay leaf
• nutmeg
• Black pepper, freshly ground
• Salt
• Cayenne pepper
• Sugar
• 1 clove(s) garlic
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp basil, chopped
• 4 tbsp extra virgin olive oil
• Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the eggplant into slices (approx. 1 cm), sprinkle with salt, and set aside. Sauté the diced onion in 2 tablespoons of olive oil. Add the tomatoes and bring to a boil briefly. Reduce the heat, add the bay leaf (tear it open on both sides), pepper, salt, nutmeg, sugar, and cayenne pepper, and let it reduce slightly over low heat in an uncovered pot. In the meantime, pat the eggplant slices dry with kitchen paper and cut into cubes. Heat 2 tablespoons of oil in a pan and fry the eggplant cubes vigorously until softened. Press in the garlic clove, stir in the parsley, and fry briefly. Season with salt and pepper. Add the eggplant cubes to the tomato sauce and stir. Adjust seasoning if desired. Cook the spaghetti in salted water until al dente. Serve the pasta with the sauce on plates, scattering the basil and freshly grated Parmesan cheese on top.