Robert's spaghetti with a tomato and tuna sauce

Ingredients for 6 servings:

• 3 tbsp olive oil (best quality)
• 1 large onion(s), brown, peeled, finely diced
• 1 small zucchini, washed, halved, cut into 1 cm wide slices
• 1 small eggplant(s), washed, halved, cut into 1 cm wide slices
• 10 black olives, pitted, sliced
• 1 piece(s) ginger (approx. 15 g), peeled, finely chopped
• 3 cloves garlic, smoked, peeled, finely diced
• 1 tbsp, heaped tomato paste
• 1 tsp, levelled sugar, brown
• 1 tbsp oregano, dried
• 1 tbsp thyme, dried
• 1 tbsp, heaped curry powder (from Sri Lanka)
• 100 ml white wine (e.g. Luganer, Frati)
• 100 ml vegetable stock
• 800 g tomatoes, pureed (outside of tomato season from the jar)
• 1 tsp, heaped Tellicherry pepper, freshly ground
• 1 tsp, heaped sea salt from the mill
• 900g spaghetti
• 1 tbsp salt
• 200 g tuna in oil
• 100 g Parmesan, freshly grated
• 18 basil leaves

Instructions

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

healthy, easy and fast

Heat the olive oil in a large pot. Add the onions and let them brown slightly. Then add the zucchini and sizzle for another 3 minutes. Now add the eggplant, olives, and ginger and sizzle for another 2 minutes. Now add the garlic. One minute later, add the tomato paste and mix well. Add the brown sugar, mix well again, and let it caramelize. Deglaze with the white wine and vegetable stock, loosening everything from the bottom of the pot. Now add all the spices and simmer for 10 minutes. Meanwhile, cook the spaghetti in salted water according to the package instructions. Now add the passata to the pot and mix well. Tip: I let the sauce thicken slightly over low heat. Otherwise, the tomatoes just splatter wildly out of the pot. Preheat the number of plates you need. Add the tuna to the pot and stir gently. Continue to simmer gently for a short time over low heat and then season the sauce to taste. Season with sea salt, pepper, and curry powder if desired. Place a portion of spaghetti on a warmed plate and ladle over a generous amount of sauce. Garnish with a few basil leaves and scatter the Parmesan cheese loosely over the top. Enjoy! If you like, you can serve it with baguette or olive bread; a fresh leaf salad also goes well with the dish.