Summary

Ingredients

• 300 g pasta (spahetti)
• 2 eggplant (s), small
• 500 g tomato (s)
• 1 clove garlic, chopped
• 1 onion (s), sliced
• 0.5 ½ bunch basil
• 0.25 ¼ peperoncini, red
• olive oil
• salt

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Instructions

1. Chop the peperoncino very finely, sauté with the garlic and onion in 4 tablespoons of olive oil while stirring.
2. Scald tomatoes with boiling water, peel them and cut into small pieces without seeds. Add to the onion and simmer for 10 minutes, stirring occasionally. Cook the spaghetti in salted water until al dente, drain and keep warm.
3. Clean and slice the aubergines, pat dry, deep-fry in olive oil, drain and season with salt.
4. Mix the spaghetti with the tomato sauce. Place eggplant slices and sprinkle with chopped basil.
5. If you want, you can add chopped black olives to the tomato sauce.