Ingredients
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500 g aubergines
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salt, to sprinkle on aubergine
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olive oil, for shallow frying
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4 tablespoons extra virgin olive oil
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4 garlic cloves, finely chopped
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2 small dried red chilies, crumbled or 2 teaspoons chili flakes
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1 cup black olives, stoned and chopped
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2 tablespoons capers
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1 kg large frsh tomatoes, skinned and chopped
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2 tablespoons tomato puree
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salt & freshly ground black pepper
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500 g spaghetti
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fresh basil leaf
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grated parmesan cheese
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1 sprig fresh oregano or 2 tablespoons fresh basil leaves
Instructions
- Cut aubergine into cubes and sprinkle with salt.
- Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
- Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
- or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
- Cook spaghetti according to packet instructions.
- Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.