Quick spaghetti with eggplant and tomatoes

Ingredients for 4 servings:

• 500g spaghetti
• 1 eggplant(s), approx. 250 g
• 1 kg tomatoes, fresh, alternatively chunky (from the can)
• 1 onion(s)
• 1 garlic clove(s), more if desired
• some salt and pepper
• oregano
• rosemary
• 4 tbsp olive oil
• possibly chili
• possibly bacon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Simple, inexpensive recipe

Peel and finely dice the onion. Peel the eggplant and cut into relatively small cubes. Heat oil in a pan, add the onion and fry, then reduce the heat to low and add the eggplant, season with salt, and stir. The eggplant should absorb some of the oil and become nice and soft. In the meantime, finely dice the tomatoes and add them. Season with salt, pepper, oregano, and a little rosemary (fresh if possible), then cover and simmer over low heat. Cook the pasta; in the meantime, the sauce will be ready. A very quick, easy, and inexpensive dish. If you like it a little spicier, you can add chili. For a change, we also occasionally make a version with roasted bacon.