Spagetti with Eggplant and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 m. Eggplant (s), diced
- 250 g spahetti
- Salt water
- some oil for frying
- 1 tomato (s), finely chopped
- 1 onion (s), chopped
- some basil, fresh
- 1 tablespoon tomato paste
- 1 tablespoon herb cream cheese
- 1 cup water
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Put on the salted water for the pasta. In the meantime, cut the aubergine into medium-sized cubes. If you like, you can peel them beforehand. That`s how I do it because the shell is too hard for me. Also cut the onion and tomatoes into small pieces and pluck the fresh basil.
- Heat some oil in a deep pan and fry the aubergine with the onions until they are nice and soft. In the meantime, cook the pasta until al dente.
- Add the tomato pieces and basil to the aubergines and season everything with salt, pepper and paprika powder. Deglaze with a little water and stir in the tomato paste and cream cheese. Possibly add a little more water until a creamy sauce is formed.
- Drain the pasta and fold it into the vegetables in the pan. Heat everything together in the pan for about 2 - 3 minutes.
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