Spaghetti with eggplant and tomatoes

Name: Spaghetti with eggplant and tomatoes
Ingredients: 3000 ml water; 400 g spaghetti; 10 g salt; 10 g margarine; 30 ml olive oil; 5 garlic cloves; 1/4 red bell pepper (40 g); 1 medium eggplant (300 g); 3 g salt; 1 g ground white pepper; 1 large tomato (200 g); 50 g black olives; 15 g fresh basil; 30 g grated Parmesan

Pasta/Pizza - Spaghetti with eggplant and tomatoes by Rebeca B. - Recipia

A little margarine goes into the boiling water, then the spaghetti with eggplant and tomatoes is tossed with the vegetables and olives. The eggplant and tomato soften in a quick sauce with garlic, pepper and basil, and Parmesan is grated over the top. I eat them warm, with a little more fresh basil. Preparation: 20 minutes. Cooking: 25 minutes. Resting: 3 minutes. Total time: 48 minutes. Serves: 4. Approximately 525 kcal and 17 g protein per serving.

Ingredients

3000 ml water
400 g spaghetti
10 g salt
10 g margarine
30 ml olive oil
5 garlic cloves
1/4 red bell pepper (40 g)
1 medium eggplant (300 g)
3 g salt
1 g ground white pepper
1 large tomato (200 g)
50 g black olives
15 g fresh basil
30 g grated Parmesan

Preparation

1. Bring 3000 ml water to a boil with 10 g salt and 10 g margarine. Add the spaghetti and cook for 8 minutes, until almost done. Turn off the heat and leave them in the hot water for 3 minutes, then drain and drizzle with 5 ml olive oil. 2. Thinly slice the garlic. Heat 25 ml olive oil in a pan and cook the garlic over low heat for 2 minutes, until translucent. 3. Cut the pepper into small dice and the eggplant, skin and all, into cubes of about 1.5 cm. Add them to the pan with 3 g salt and 1 g ground white pepper. Cook for 10 minutes, stirring, until softened. 4. Peel and dice the tomato. Add it to the pan along with the drained black olives and 10 g chopped fresh basil. Cook for 5 minutes, until the tomato softens. 5. Toss the drained spaghetti with the vegetables. Scatter 5 g chopped fresh basil and the grated Parmesan over the top.

Notes

Choose a firm eggplant with shiny skin; very large ones can have lots of seeds and a spongier flesh. A ripe, meaty tomato makes a thicker sauce; if yours is very juicy, remove the seeded part before chopping it. Eggplant cubes that are close in size soften evenly, and if you cut them larger, leave them in the pan for another 2-3 minutes. I chop the vegetables while the water heats; if I make a larger batch, I use a wide pan so they aren't crowded. For a gluten-free version, use 400 g gluten-free spaghetti and follow the cooking time on the package. Keep leftovers in a sealed container in the fridge for up to 3 days. If the olives are very salty, taste the vegetables before adding more salt at the end. You can serve them on their own or with fried liver.