John Myers
Ingredients for 4 servings:
- 3 thick eggplants
- 1 garlic clove(s)
- 1 can tomatoes, chopped, approx. 400 g
- 1 tsp brown sugar
- 6 tbsp olive oil
- 1 tbsp butter
- 500g spaghetti
- 1 tbsp oregano
- salt and pepper
- 200 g Parmesan, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Peel the eggplants, leaving out a strip at a time to create a zebra pattern. Then cut into 1.5 cm thick slices. Toss the slices with oil and a little salt and bake on a baking tray in the oven (200°C top/bottom heat) for about 20 minutes until they have a nice brown color. In the meantime, chop the garlic and sauté it in a little oil in a pan. Add the tomatoes, oregano, brown sugar and salt and simmer until the sauce thickens slightly. Remove the eggplants from the oven and let them cool briefly. Add them to the sauce along with the Parmesan and mix. In the meantime, cook the pasta according to the package instructions, drain and add to the sauce. Mix well, adding more grated Parmesan if desired.
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