Fusilli in Aubergine / Aubergine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large aubergine
- 1 can (s) tomato (s), peeled
- 0.25 liter ¼ red wine
- 1 handful basil, oregano, thyme, rosemary, fresh
- olive oil
- 1 clove garlic, to taste
- salt
- 1 packet fusilli
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into 1x1x1 cm cubes and fry in olive oil. Some will soak themselves in olive oil, so use plenty of oil so they can all be fried. Searing takes time, it won`t go ahead for a long time, but don`t be fooled, it can then go quickly and burn.
- Slice the peeled tomatoes in the tin with a knife and use them to pour on the aubergines. I consciously use the whole peeled tomatoes, as they add some consistency and bite to the sauce.
- Chop the herbs and mix with the sauce. Either chop the rosemary very finely or leave it in the whole bunch and let it hang in while cooking. Add the chopped garlic and salt to taste. Cover and simmer on medium heat for 5 minutes. Meanwhile, add the fusilli to the boiling water.
- Mix the sauce well again and now deglaze with red wine. Simmer with the lid open (!) For 10 minutes and stir again and again, as the red wine settles upwards. Season again to taste.
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