Pasta with wine sauce and 'dry-fried' fillet strips

Ingredients for 4 servings:

• 500 g pasta (spirals)
• 2 m.-large eggplant(s)
• 1 medium-sized red onion(s), finely chopped
• 3 tbsp olive oil
• 1 garlic clove(s), pressed
• 1 medium-sized green bell pepper(s), diced
• 250 g tomatoes, finely diced
• 2 tbsp basil, freshly chopped
• 200 ml white wine
• Salt and pepper, freshly ground black
• 500 beef fillet(s), in fine strips
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dry-fry the fillet strips in a pan without oil and sprinkle with chili powder. Set aside. Slice the eggplant, season with salt, and let stand for 30 minutes. Rinse, dry, and set aside. Sauté the onions in a saucepan in 2 tablespoons of olive oil, add the eggplant and garlic, and after 3 minutes, add the peppers, tomatoes, basil, and wine. Stir gently. Cover and simmer over medium heat for about 25 minutes. Stir and season with salt and pepper. Simmer uncovered for another 5 minutes. Meanwhile, cook the pasta, drain, and immediately add it to a warmed bowl with 1 tablespoon of olive oil, salt, and pepper. Toss well. Arrange the pasta on a deep serving platter, pour the sauce over it, and garnish with the fillet strips.