Pasta with aubergines and tomato sauce

Method6 steps

1. 1

   Step 1: Wash the 50 g aubergine and cut it into rounds. Lightly salt them and set aside until beads of moisture appear. Pat the slices dry, removing surface moisture and loose excess salt before frying.

   Uses 50 g aubergine · Salt for drawing moisture from the aubergine

2. 2

   Step 2: Wash and chop the 60 g tomatoes. Peel the garlic clove (1). Heat a little olive oil in a pan, add the garlic and tomatoes and cook until the garlic is fragrant and the tomatoes soften. Add a little salt and sugar to taste, then some basil; keep the remaining basil for serving.

   Uses 60 g fresh tomatoes · 1 garlic clove · Olive oil for the tomato sauce · Salt for the tomato sauce · Sugar, a little for the tomato sauce · Basil for the tomato sauce

   
3. 3

   Step 3: Heat enough frying oil for the aubergine slices. Fry the dried, salted rounds until golden and tender, turning as needed, then drain them on kitchen paper.

   Uses Salted dried aubergine rounds · Oil, enough to fry the aubergine

   
4. 4

   Step 4: Bring enough water for the spaghetti (100 g) to a boil and season with salt. Add the 100 g spaghetti and cook according to its package directions until al dente, then drain.

   Uses Water, enough to boil the spaghetti · Salt for the pasta water · 100 g spaghetti

5. 5

   Step 5: Transfer the drained al dente spaghetti to the pan of prepared tomato and basil sauce. Toss until coated and hot.

   Uses Cooked drained spaghetti · Tomato, garlic and basil sauce

   
6. 6

   Step 6: Plate the spaghetti for one person and arrange the fried aubergine around it. Grate salted sheep's ricotta over the dish, add a dash of the remaining olive oil and the reserved basil, and serve hot.

   Uses Spaghetti coated with tomato sauce · Fried drained aubergine · Salted sheep's ricotta for grating, to taste · Olive oil for the finishing dash · Reserved fresh basil