Pairs well with Spaghetti with Eggplant and Tomato Sauce
Spaghetti with Eggplant and Tomato Sauce
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A fantastic and nutritious pasta dish where eggplants are cooked with garlic, tomato sauce, and spices, then boiled together with spaghetti to create a rich, flavorful meal reminiscent of veal in taste. Served with toasted pine nuts, parsley, and Parmesan cheese.
00:15:00 total
Serves 6
medium
Main Various
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Ingredients
- spaghetti number 6 - 500 g (Use spaghetti type number 6)
- eggplants - 2 x 500 g (Two medium eggplants, cut into pieces)
- garlic cloves - 2 (Whole cloves, added to oil for flavor)
- olive oil - 7 to 8 tablespoons (Used for frying eggplants and sauce)
- ground black pepper - 1 teaspoon (Added to eggplants and sauce)
- tomato paste - 1 tablespoon (Cooked with oil to develop sauce color)
- granulated sugar - 1 tablespoon (Added to balance acidity)
- white wine vinegar - 50 g (Added for acidity and flavor balance)
- water - 1 L (Used to boil pasta and dilute sauce)
- Knorr vegetable cube - 1 cube (Adds broth flavor to the sauce)
- grated Parmesan cheese - 100 g (Optional, added at the end)
- salt - to taste (For seasoning eggplants and sauce)
- toasted pine nuts - to garnish (Added on top for crunch)
- chopped parsley - to garnish (Fresh herb garnish)
- freshly ground black pepper - to garnish (Added on top before serving)
- olive oil - a drizzle for serving (Optional finishing touch)
Instructions
- Prepare the eggplants: Cut the stalks off the eggplants. If they have many seeds and taste bitter, slice and salt them for 10 minutes to remove bitterness. Otherwise, cut into pieces directly.
- Heat oil and infuse garlic: Heat 7-8 tablespoons of olive oil in a large pot. Add two whole garlic cloves to the oil and let it infuse to flavor the oil.
- Cook the eggplants: Add the eggplant pieces to the hot oil and sauté until they take on color and soften. Season with salt and black pepper.
- Prepare fresh tomato: Grate two ripe tomatoes into a bowl and set aside.
- Make the sauce base: Remove the garlic cloves from the oil. Add one tablespoon of tomato paste to the pot and cook it in the oil until the sauce turns red.
- Add sugar and vinegar: Add one tablespoon of granulated sugar and stir. Then deglaze with 50 g white wine vinegar and stir to create a sweet and sour sauce.
- Combine tomatoes and liquids: Add the grated tomatoes to the pot. Pour in 1 liter of water and add one vegetable broth cube.
- Add spaghetti and cook: Add the 500 g spaghetti directly into the pot with the sauce and water. Bring to a boil and cook for about 10 minutes until pasta is tender and has absorbed the flavors.
- Finish and serve: Turn off the heat. Stir in 100 g grated Parmesan cheese if desired. Serve the pasta topped with toasted pine nuts, chopped parsley, freshly ground black pepper, and a drizzle of olive oil if desired.
