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🍝 Oven-Roasted Eggplant Spaghetti with Spicy Tomato Sauce

565 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 500 g spaghetti
• sea salt
• 2 garlic cloves
• 1 onion
• 100 g celery stalks
• 3 tbsp olive oil
• 1 splash red wine
• 400 g chopped tomatoes (can)
• 50 g black olives (pitted)
• 1 pinch sugar
• pepper (from the mill)
• 2 tbsp fresh chopped basil

Instructions

1. 1. Preheat the oven to 220 degrees Celsius fan-forced.
2. 2. Wash the eggplant thoroughly.
3. 3. Poke the eggplant all over several times with a fork.
4. 4. Place the eggplant on a baking tray and bake it in the hot oven for 15 to 20 minutes.
5. 5. The eggplant should be soft but still have a slight bite.
6. 6. Remove the eggplant from the oven and let it cool down briefly.
7. 7. Cut the eggplant into small cubes.
8. 8. Peel off the skin if you prefer not to eat it.
9. 9. Cook the spaghetti in a pot of salted water according to the package instructions until al dente.
10. 10. Peel the garlic and the onion.
11. 11. Cut the garlic and the onion into fine cubes.
12. 12. Wash the celery and remove the tough fibers.
13. 13. Cut the celery into strips about 6 centimeters long and thin.
14. 14. Heat oil in a large pan.
15. 15. Add the celery, onions, and garlic to the hot pan.
16. 16. Sauté the vegetables until translucent.
17. 17. Deglaze the mixture with red wine.
18. 18. Add the tomatoes to the sauce.
19. 19. Let the sauce simmer for about 10 minutes, stirring occasionally.
20. 20. Add the olives and the eggplant cubes to the sauce.
21. 21. Season the sauce with sugar, sea salt, and pepper to taste.
22. 22. Add the lightly drained spaghetti to the sauce.
23. 23. Toss the pasta briefly in the sauce to combine well.
24. 24. Serve the spaghetti sprinkled with chopped fresh basil.

Nutrition per serving

• kcal: 565
• Protein: 18 g · Fett/Fat: 11 g · Carbs: 96 g