Macaroni al Yei

Ingredients for 4 servings:

• 2 large eggplants
• 4 onions, red
• 5 tomatoes, ripe, alternatively canned tomatoes
• 2 garlic cloves
• 4 tbsp balsamic vinegar
• 1 tbsp sugar
• some tomato paste
• olive oil
• Cayenne pepper
• Salt
• 300 g macaroni
• some basil leaves, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Pasta in a sauce of eggplant and caramelized onions

Wash and dice the eggplants. Place the cubes in a sieve, season generously with salt, and let them sit for about 10 to 15 minutes (this draws out the bitter flavors from the eggplants). Rinse off the salt thoroughly. Spread the eggplant cubes on a baking sheet greased with plenty of olive oil. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, until soft. Meanwhile, peel and eighth the onions. Heat olive oil in a large pan and fry the onions until well browned. After a few minutes, add the garlic cloves, then the sugar. Let the sugar and onions caramelize slightly. Be careful not to burn the sugar! Add the diced tomatoes to the pan with the balsamic vinegar and a splash of water, and reduce to a sauce. If using canned tomatoes, omit the water and add the tomato juice from the can instead. Once the eggplants are soft, remove them from the oven and add them to the sauce. Reduce the sauce to the desired consistency and thicken with a little tomato paste, if desired. Season with salt and cayenne pepper. Meanwhile, cook the pasta in plenty of salted water until al dente and serve with the sauce. Garnish the sauce with basil, if desired.