Eggplant Spaghetti

Ingredients

• 600 g Eggplant (2 Eggplants)
• Salt
• 4 Garlic cloves
• 1 onion
• 1 bunch Basil
• 1 dried red chili
• 480 g peeled tomatoes (can, drained)
• 5 tbsp olive oil
• 400 g Whole Wheat Spaghetti
• Pepper
• 2 tbsp Red wine vinegar
• sugar
• 100 g Ricotta

Instructions

1. 1.

   Clean the eggplants, wash, dry, cut into 1 cm cubes and lightly salt. Place on a large piece of kitchen paper and let it sit for about 10 minutes.

2. 2.

   Peel garlic and onion, slice garlic very thinly, dice onion finely. Wash basil, shake dry, pluck leaves and roughly chop. Crumble chili. 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, remove. Add the remaining oil to the pan and fry the remaining eggplant cubes. Remove.

4. 4.

   Add garlic and onion to the pan and sauté for 1-2 minutes. Add the crushed tomatoes with juice and the chili.

5. 5.

   Return the eggplants to the pan and simmer covered over medium heat for 25-30 minutes, stirring occasionally. Stir in half of the basil leaves a few minutes before the end of cooking.

6. 6.

   Meanwhile, cook the pasta al dente in plenty of boiling salted water according to package directions.

7. 7.

   Season the eggplant sauce with salt, pepper, vinegar and a pinch of sugar.

8. 8.

   Drain the pasta in a sieve and let it drain well. Mix with the eggplant sauce. Distribute ricotta in small dollops on the pasta. Sprinkle with the remaining basil and serve immediately.