Summary

Ingredients

• 500 g pasta (spirals)
• 2 eggplant (s)
• 1 medium onion (s), red, finely chopped
• 3 tablespoon olive oil
• 1 garlic clove (s), pressed through
• 1 medium bell pepper (s), green, diced
• 250 g tomato (s), finely diced
• 2 tablespoon basil, freshly chopped
• 200 ml white wine
• Salt and pepper, freshly ground black
• 500 beef fillet (s), thinly sliced
• Chili powder

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Instructions

1. Dry-fry the fillet strips in a pan without oil and sprinkle with the chili powder. Put aside. Cut the aubergines into slices, season with salt and let stand for 30 minutes, wash, dry and set aside.
2. Sweat the onions in a saucepan in 2 tablespoons of olive oil, add the aubergines and garlic and after 3 minutes add the peppers, tomatoes, basil and the wine. Stir gently. Simmer with the saucepan closed and over medium heat for about 25 minutes, stir and season with salt and pepper. Simmer for another 5 minutes without the lid.
3. In the meantime, cook the pasta, drain and immediately place in a preheated bowl with 1 tablespoon of olive oil, salt and pepper and mix well.
4. Arrange the pasta on a deep platter, pour the sauce over it and garnish with the fillet strips.