Pasta with Eggplants



500 g (1 packet) of spaghetti

3-4 eggplants

5 tbsp. of olive oil

1 onion finely chopped

2 cloves of garlic grated

1 tbsp. chopped basil leaves + extra for garnish

Salt, freshly ground pepper

Grated cheese ( better feta) for serving


1. Cut the bottom of the tomatoes crosswise and

put them in a pot of boiling water for 1/2 minute.

Then  cool the tomatoes with running water, peel

and finely chop them (picking up their juice).

2. Heat 2 tbsp. of olive oil in the casserole and

saute the onion until soften.

Add the garlic, let it boil and add the tomatoes.

Season with salt and pepper.

Add chopped basil.

Cover the saucepan and simmer on low heat

for about 15 minutes, until the sauce is sufficiently

viscous, but not completely, so that it remains


3. In the meantime, cut the eggplants in half

lengthwise and then in half a crescent motif

of about ½ cm thick. Put them in a strainer,

sprinkle  with salt and let them take down

their water for about 30 minutes. Rinse and

squeeze them to drain well.

In another pot, boil the spaghetti in a lot of

salted water.

4. Heat the remaining oil in a large non-stick pan

and sauté the eggplant until it is brown.

Put them on absorbent paper to drain.

Then, stir the eggplants in the saucepan with

the sauce and let them boil until soften

and to soak the sauce.

5. Drain the spaghetti, bring them back to the

saucepan, add the sauce with the eggplants,

salt and pepper. Serve garnished with basil

and with grated cheese (feta cheese)

Bon Appetite!




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