John Myers
Spaghetti with Eggplant and Tomatoes
The perfect spaghetti with eggplant and tomatoes recipe with a picture and simple step-by-step instructions.
- 350 g Eggplant fresh
- 3 tbsp Olive oil
- 1 Clove of garlic
- 200 g Date tomatoes
- Salt and pepper
- 2 tbsp Parmesan cheese
- Chopped basil
- 150 g Spaghetti
- Wash the aubergines, clean, dry and cut into cubes. Heat the olive oil in a pan and fry the aubergines well. Peel and finely chop the garlic clove, add and fry. Wash the tomatoes, remove the stalks, halve the tomatoes, add to the aubergines and braise for 10 minutes, season with salt and pepper. In the meantime, cook the spaghetti al dente according to the instructions on the packet. Coarsely slice the Parmesan, pluck the basil from the stalks and roughly chop. Arrange the spaghetti and vegetables on plates, garnish with the Parmesan and basil and serve.
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