Colorful Macaroni with Eggplant and Peanuts

5 from 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people


For the vegetables:

  • 100 g Macaroni, dried
  • 60 g Smoked meat, streaky
  • 1 small Carrot
  • 1 medium sized Onion, brown
  • 2 medium sized Cloves of garlic, fresh
  • 2 medium sized White cabbage leaves
  • 12 Snow peas, fresh
  • 1 Hot peppers, red, long, mild
  • 2 tbsp Sunflower oil

For the sauce:

  • 100 g Tomato juice
  • 1 tbsp Tomato paste
  • 2 g Chicken broth, Kraft bouillon
  • 2 tbsp Marsala, fortified wine, Italy
  • 1 tsp Corn starch (e.g. Maizena)
  • 1 tbsp Celery leaves, fresh or frozen
  • 1 pinch Macis powder, alternatively freshly grated nutmeg
  • 2 Pinches Pepper, black, fresh from the mill
  • Salt to taste


  • 1 liter Frying oil, fresh
  • 1 tbsp Citric acid, crystalline
  • Flour

To garnish:

  • 4 tbsp Peanuts, blanched, roasted and salted
  • Flowers and leaves


  • Dissolve the citric acid in 5 liters of water. Wash the aubergines, cap both ends and cut across into approx. 1cm thick slices. Soak in lemon water for 15 minutes, remove, drain well and dry on a fresh tea towel, cover with a second tea towel.
  • Cut the smoked meat into small pieces. Wash the carrot, cap at both ends and peel. Grate from below with a coarse rasp. Cap the vegetable onions at both ends, peel and quarter lengthways, thirds crosswise and fan out the rings. Cap the garlic cloves at both ends, peel and cut into small pieces.
  • Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Separate the rib and cut it crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm. Wash the snow peas, cut off both ends and pull off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Wash the fresh, red peppers, remove the stem, cut in half lengthways, unfold, core and cut the halves diagonally into pieces about 5 mm wide.
  • Mix the ingredients for the sauce homogeneously. Cook the macaroni in plenty of salted water according to the instructions on the package until al dente. Heat the frying oil to 200 degrees. Roll the aubergines in the flour and fry them until light brown on both sides and keep them ready.
  • Heat the sunflower oil in a wok, add the smoked meat, carrots, onions and garlic cloves and fry until the onions are translucent. Add the remaining vegetables and stir-fry for 2 minutes. Deglaze with the sauce, simmer for 2 minutes. Then mix in the pasta.
  • Remove from the heat, distribute on the serving plates, place the fried aubergine slices on top and sprinkle the peanuts on top. Garnish with flowers and leaves, serve warm and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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