Spaghetti with eggplant, feta cheese and mint

Ingredients for 4 servings:

• 2 eggplant(s)
• 4 tbsp extra virgin olive oil
• 400g spaghetti
• salt water
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 4 tomatoes, pitted, chopped
• 1 tbsp tomato paste
• 125 g chickpeas, cooked from a can or home-cooked
• 1 handful of mint leaves
• 40 g grated feta cheese
• Extra virgin olive oil for drizzling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Peel the eggplant skin with a vegetable peeler and cut into thin strips. Dice the eggplant flesh. Heat the oil in a deep pan and fry the eggplant skin for 2-3 minutes until crispy, then remove with a slotted spoon and drain on kitchen paper. Add the eggplant cubes to the pan and fry for 8 minutes until golden brown on all sides. Meanwhile, cook the spaghetti in a pot of plenty of salted water according to the package instructions. Drain, reserving 6 tablespoons of the cooking water and keep the pasta warm. Add the onion to the eggplant and sauté for another 8 minutes until softened, then add the garlic, tomatoes, tomato paste, and chickpeas. Cook over medium heat for 5 minutes, stirring frequently, loosening the mixture with enough of the pasta cooking water to form a sauce. Just before serving, stir in the mint and season with salt and pepper. Pour the sauce over the pasta, drizzle with a little olive oil and garnish with the crispy eggplant skin and cheese.