Eggplant Mince Sauce with Tagliatelle

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Wash the aubergines, dice them, season with salt and let stand for 15 minutes. Fry the minced meat in olive oil in a large saucepan until crumbly and remove. Now fry the aubergine cubes so that they take on color, add the chopped onion and garlic and sweat softly over a low heat. Pour half of the water, salt, pepper and add the bay leaf and the minced meat. Bring to the boil and simmer for about 5 minutes.
Put on the pasta water and cook the pasta according to the instructions on the packet.
Stir the tomato paste into the sauce, add a pinch of sugar and let everything simmer for another 10-15 minutes. Season to taste with oregano and possibly a little sweet and hot paprika.
Place the sauce on top of the pasta in a large bowl and serve with plenty of parmesan.

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