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Spaghetti with eggplant and tomatoes

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Ingredients for 4 servings:

  • 500g spaghetti
  • salt water
  • 2 eggplant(s)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 3 tbsp olive oil
  • 250 g cherry tomatoes
  • 150 ml dry white wine
  • Salt and pepper from the mill
  • 150 g ricotta
  • 2 tbsp basil, roughly chopped

Instructions

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

Cook the spaghetti in salted water according to the package instructions until al dente, drain, and set aside. Wash the eggplants, remove the stems, and cut into small pieces. Finely dice the onion and garlic. Heat the olive oil in a pan and lightly fry the eggplant pieces, onion, and garlic for 4-5 minutes. Then deglaze with white wine. Add the tomatoes, season with salt and pepper, and simmer for a further 2-3 minutes. Crumble the ricotta over the top. Add the spaghetti, mix well, and season with salt and pepper. Divide the pasta among warmed plates, sprinkle with basil, and serve immediately.

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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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