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Melanzani vegetables with spaghetti

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Ingredients for 4 servings:

  • 500g spaghetti
  • 2 eggplant(s)
  • 12 tomatoes (cocktail tomatoes), halved
  • 3 garlic cloves
  • 2 sprigs rosemary, fresh, small
  • 3 tbsp fresh basil, chopped
  • 250 ml RAMA Cremefine for cooking
  • olive oil
  • 100 g Greek sheep’s cheese
  • 250 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaghetti until al dente. Slice the eggplant about 1 cm thick, then cut these into small pieces and season with salt. Heat the olive oil and briefly sauté the eggplant. Add the tomatoes, garlic, and herbs, and pour in the broth. Once the liquid has evaporated, add the Rama Cremefine. Simmer briefly, then season and stir in the drained spaghetti. Transfer to a plate and serve with the diced cheese.

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Written by John Myers

Professional Chef with 29 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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