Baked eggplant with chili-garlic spaghetti

Ingredients for 2 servings:

• 1 small eggplant(s)
• 2 m.-large tomato(s)
• 200g spaghetti
• 1 chili pepper(s), green
• 1 m.-sized onion(s)
• 2 cloves garlic
• 40 g mountain cheese, grated
• 1 tbsp parsley, finely chopped
• Basil, a few leaves
• olive oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 43 minutes

Cut the eggplant into 8 slices about 1 cm thick, sprinkle with salt, and steam in a steamer for about 3 minutes. In the meantime, finely chop the onion and garlic. Cut the basil into small strips. Also cut the tomatoes into slices about 1 cm thick. Mix the onions, a clove of garlic, cheese, parsley, and basil in a bowl. Brush an ovenproof dish with a little olive oil. Place the eggplant slices next to each other in the dish and place the tomato slices on top. Cover each with the cheese mixture. Place in the oven preheated to 160 °C and let it gratinate for about 20 minutes. In the meantime, cook the spaghetti in plenty of salted water until al dente. Heat olive oil in a large pan, add the chopped chili pepper and the remaining garlic, and let it cook briefly. Toss the drained spaghetti in it. Remove the gratinated eggplant from the oven and serve with the spaghetti.