Spaghetti with eggplant and parmesan
4 servings
60 minutes
Spaghetti with eggplants and parmesan is a gastronomic journey to the heart of Italy, where simplicity and sophistication merge in harmony. This recipe was born in sunny Tuscany, embodying the spirit of Mediterranean cuisine. Tender pieces of eggplant infused with garlic and thyme aroma combine with a velvety tomato sauce, creating a rich, deep flavor. Grated parmesan adds richness, highlighting the natural sweetness of the vegetables. Spaghetti cooked al dente ties all the ingredients together, turning each forkful into true delight. This dish is perfect for cozy family dinners as well as romantic evenings when one wants to feel the warmth of Italian cuisine and enjoy its refined yet accessible aromas.
1
Preparing vegetable broth: take 10 g of onion, 10 g of carrot, 10 g of celery stalk, a piece of bay leaf, a sprig of parsley, a small piece of ginger about 2 g, 10 g of leek stalk, and 5 g of white wine - take all in small amounts as we need only half a glass of broth; pour in 150 ml of water and boil until a third of the water evaporates; we need 100 ml of broth. No need to salt the broth. Strain at the end.
- Onion: 10 g
- Carrot: 10 g
- Celery stalk: 10 g
- Bay leaf: 0.5 piece
- Parsley: 1 sprig
- Ginger: 2 g
- Leek: 10 g
2
Fry chopped onion and garlic in olive oil.
- Onion: 10 g
- Garlic: 2 cloves
- Olive oil: 40 ml
3
Do not peel the eggplants, cut them into cubes and add to the pan.
- Eggplants: 100 g
4
Pass the tomatoes through a sieve and combine with the cooking vegetables (whole canned peeled tomatoes in their own juice are needed, fresh ones can be used if the skin is removed).
- Canned tomatoes: 400 g
5
Pour in the broth, sprinkle with chopped basil and thyme.
- Basil: 1 sprig
- Thyme: 1 sprig
- Ground black pepper: to taste
- Salt: to taste
6
Mix everything, reduce the heat, and cook covered until the eggplants are soft.
7
Add salt and pepper to taste.
8
Boil the pasta until al dente.
- Spaghetti: 80 g
9
Put in the sauce, mix, add parmesan.
- Grated Parmesan cheese: 40 g
10
Cook for another 1 minute.