Aubergine Spaghetti


30 min


  0,75 pound spaghetti
  1 aubergine
  2 tbsp olive oil
  1 onion
  1 clove garlic
  2 tomatoes
  1 pound chopped tomato preserve or tomato sauce
  10 olives
  2 tbsp grated cheese


  Cook the spaghetti according to the package instructions until done. Rinse.
  Meanwhile make the sauce. Cube the aubergine into approx. 0,5 inch cubes. Heat a large pan and fry the aubergine without adding any oil on medium-high heat for approx. 7 minutes, or until brown.
  Peel and chop the onion and garlic finely. Add the oil to the pan, add the onion and garlic and cook for 2-3 minutes or until translucent.
  Cube the tomato. Chop the olives if needed. Add the tomato, tomato sauce, olives, basil, oregano, salt and pepper, cook for 5-10 minutes.
  Serve hot, with grated cheese and fresh basil if desired.