Fusilli in eggplant/aubergine sauce

Ingredients for 3 servings:

• 1 large eggplant(s) (aubergine)
• 1 can/n tomatoes, peeled
• ¼ liter red wine
• 1 handful of basil, oregano, thyme, rosemary, fresh
• olive oil
• 1 clove(s) garlic, to taste
• Salt
• 1 pack of fusilli

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Simple sauce with Mediterranean flavor, vegetarian, quick

Cut the eggplant into 1x1x1 cm cubes and fry in olive oil. Some will soak up the olive oil, so use plenty of oil so they can all be fried. Frying takes time; it probably won’t cook for a while, but don’t be fooled; it can cook quickly and burn. Cut up the peeled tomatoes in the can slightly with a knife and pour them over the eggplant. I deliberately use whole peeled tomatoes, as they add some texture and bite to the sauce. Chop the herbs and mix them with the sauce. Either chop the rosemary very finely or leave it in a whole bunch and let it hang in the sauce while it cooks. Add the chopped garlic and salt to taste. Close the lid and simmer for 5 minutes on medium heat. Meanwhile, add the fusilli to the boiling water. Mix the sauce well again and then deglaze with red wine. Simmer with the lid uncovered (!) for 10 minutes, stirring occasionally as the red wine rises to the top. Season again to taste.