Summary

Ingredients

• 400 g spahetti
• 1 eggplant (s)
• 2 carrot (s)
• 100 g olives, black
• 3 tomato (s), fresh
• 250 g tomato (s), passed
• 100 g capers
• 150 g parmesan cheese
• 0.5 ½ cup olive oil
• 0.25 ¼ cup balsamic vinegar
• 3 cloves garlic
• salt and pepper
• Lemon juice

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Instructions

1. The recipe is for all those who are looking for an alternative to miracoli or Bolognese (yes, mostly prepared in conjunction with an onion cone soup or stock cube). It comes from a friend from the beautiful Odenwald - hence the name. Here is my slightly modified form:
2. Wash the aubergine and cut lengthways into thin slices. Arrange on a flat plate side by side to remove the bitter substances, salt well and then set aside. Peel and roughly grate the carrots. Put aside. Chop the tomatoes. Put aside.
3. Core and chop the olives (cut each half of the olive into 3-4 pieces). Put the olive oil and balsamic vinegar in a small cup and add the pressed garlic. Prepare the parmesan, capers and the strained tomato.
4. Drain the water that has formed under the salted eggplant. Fry the slices well on both sides in a pan in olive oil. Then drizzle with a little lemon juice. Put on the spaghetti and cook until al dente.
5. Spread the hot spaghetti on the plates. A couple of eggplant slices on top (for easier consumption, it is advisable to cut them into bite-sized pieces beforehand). Carrots on top. Then the olives, followed by the tomatoes. Now tomato was poured on top and then capers. Sprinkle with parmesan and finally a spoon or two of the garlic-balsamic-olive oil. Pepper. In principle, you no longer need salt - it already contains enough (olives, parmesan, eggplant).