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2 eggplants, reduce into cubes
Salt and pepper, to style
1 tsp paprika
Olive oil, for cooking
300g spaghetti
1 brown onion, diced
3 cloves garlic, thinly sliced
50ml white wine
700g jar of passata
1 tsp dried Italian herbs
¼ tsp chilli flakes
Fresh basil, for garnish
Parmesan cheese, for garnish
Method
- Preheat the oven to 200C. Place the eggplant cubes in a bowl, season with salt, pepper and paprika, and drizzle with olive oil. Toss to coat evenly, then unfold on to a lined baking tray. Roast for 20-Half-hour, tossing midway by means of. Check the items are tender and provides them a bit of longer if essential. Once they’re totally cooked, take away from the oven and put aside.
- Fill a big pot with salted water and produce to a boil. Cook the spaghetti in response to the packet directions till al dente. Reserve ½ cup of pasta water earlier than draining.
- While the pasta is cooking, warmth a big frying pan over medium warmth. Add a drizzle of olive oil, then saute the garlic for one minute, guaranteeing it doesn’t brown. Add the diced onion and cook dinner for 2-3 minutes till comfortable and translucent.
- Pour within the white wine and permit it to cut back. Stir within the passata, Italian herbs and chilli flakes. Simmer on low warmth for 10 minutes. Add the roasted eggplant again into the sauce and stir to mix.
- Add the drained pasta to the sauce, tossing gently to coat. If the sauce is simply too thick, add a bit of reserved pasta water to loosen it. Taste and alter seasoning with salt and pepper if wanted.
- Serve scorching, garnished with freshly grated Parmesan cheese and torn basil leaves.
– fresh.co.nz
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