in Italy

Spaghetti with eggplant and tomato sauce

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Ingredients for 2 servings:

  • 200g spaghetti
  • 2 tbsp porcini mushrooms, dried
  • 1 small eggplant(s)
  • 2 tomatoes
  • 1 small onion(s)
  • 2 garlic cloves
  • 1 sprig(s) rosemary
  • 2 tbsp olive oil
  • salt and pepper
  • Basil, fresh
  • 125 ml red wine, dry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

refined with porcini mushrooms and red wine

Pour a little boiling water over the porcini mushrooms and let them soak. Clean and dice the onion, garlic, eggplant, and tomatoes, and finely chop the rosemary. Meanwhile, cook the spaghetti in salted water. Fry the eggplant cubes in hot olive oil for a few minutes, gradually adding the diced onion, garlic, chopped porcini mushrooms, and rosemary. Deglaze with red wine and reduce slightly. Finally, add the tomatoes and season with salt and pepper. Fold in the spaghetti while still wet and serve sprinkled with fresh basil.

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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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