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🍝 Spaghetti with Eggplant Sauce

524 kcal · 30 min · 4 servings

Ingredients

• 600 g eggplants (2 eggplants)
• salt
• 4 garlic cloves
• 1 onion
• 1 bunch basil
• 1 dried red chili pepper
• 480 g peeled tomatoes (can, drained weight)
• 5 tbsp olive oil
• 400 g whole wheat spaghetti
• pepper
• 2 tbsp red wine vinegar
• sugar
• 100 g ricotta

Instructions

1. 1. Wash the eggplants, pat them dry, and cut them into cubes of about 1 cm. Lightly salt them, place them on kitchen paper, and let them sit for 10 minutes to draw out some moisture.
2. 2. Peel the onion and garlic. Slice the garlic very thinly and dice the onion finely. Wash the basil, shake it dry, pluck the leaves, and chop them roughly. Crumble the chili pepper. Crush the canned tomatoes.
3. 3. Heat half of the oil in a non-stick pan. Fry half of the eggplant cubes until golden brown on all sides and remove them. Add the remaining oil to the pan and fry the rest of the eggplant cubes until golden brown as well. Remove them too.
4. 4. Add the garlic and onion to the pan and sauté for 1-2 minutes. Add the crushed tomatoes with their juice and the chili pepper.
5. 5. Return the eggplants to the pan and simmer everything covered over medium heat for 25-30 minutes, stirring occasionally. Stir in half of the basil leaves shortly before the end of the cooking time.
6. 6. Cook the pasta in plenty of boiling salted water according to the package instructions until al dente.
7. 7. Season the eggplant sauce with salt, pepper, vinegar, and a pinch of sugar.
8. 8. Drain the pasta in a colander and let it drain well. Mix it with the eggplant sauce. Place small dollops of ricotta on the pasta, sprinkle with the remaining basil, and serve immediately.

Nutrition per serving

• kcal: 524
• Protein: 19 g · Fett/Fat: 18 g · Carbs: 68 g