Pasta con le Melenzane

Episode 48 - Pasta con le Melenzane

Serves 4 - 6 Cooking Time: 1½ hours

Ingredients:

  • 2 ltr Tomato Sauce
  • 2 – 3 Eggplants
  • 1 Onion (Peeled & Diced)
  • 2 – 3 cloves Garlic
  • Salt & Pepper
  • 2 Chillis
  • Oregano (pinch)
  • Fresh Basil & Parsley (½ cup)
  • ¼ cup Romano or Pecorino Grated Cheese
  • ¼ cup Fresh or Dried Grated Bread (Breadcrumbs)
  • ¼ cup of Olive Oil

Method:

  1. Slice eggplant into thin strips and sprinkle salt on top of eggplant and leave on side until needed for sauce.
  2. Fry onion and garlic until golden (in pot).
  3. Put 2 litres of Tomato sauce and all other ingredients into pot and cook for about 1½ hours on medium heat.
  4. In the meantime wash eggplant and squeeze the water out, then fry eggplant in hot oil until golden.
  5. 5 minutes before you turn sauce off, place eggplant into pot and cook for 5 minutes.
  6. Once ready, put ¼ cup of breadcrumbs, 2 tablespoons of cheese into sauce.
  7. Boil spaghetti, drain when cooked.
  8. Put sauce onto cooked spaghetti then place more cheese on top.