John Myers
Spaghetti with Eggplant, Tomatoes, Basil and Pecorino
The perfect spaghetti with eggplant, tomatoes, basil and pecorino recipe with a picture and simple step-by-step instructions.
- 500 g Spaghetti
- 1 size Eggplant fresh
- 1 Red Onion, peeled, finely chopped
- 1 Sprig of thyme
- 250 g Cherry tomatoes, halved
- 3 Garlic cloves, peeled, finely chopped
- 100 g Tomatoes, cut into small pieces
- 10 Basil leaves, torn
- 2 tbsp Pecorino, grated
- Some flour
- Native olive oil
- Cut the aubergine into 1cm cubes, place in a sieve and season with salt.
- Sweat the onions, garlic and thyme in a little olive oil, then add the cherry tomatoes and the tomatoes and let simmer for about 5 minutes.
- Dust the diced aubergine with a little flour, fry briefly in olive oil and then add to the sauce.
- In the meantime, cook the pasta al dente, drain and add to the sauce. Mix everything well, add the basil and a splash of virgin olive oil and sprinkle with half of the pecorino cheese. Divide the pasta into 4 plates and sprinkle with the remaining pecorino cheese.
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