Spaghetti with eggplant and tomato sauce
Here for you a yummy, scented and healthy recipe, really easy to prepare, whole grain spaghetti with eggplant and tomato sauce! The delicate taste of eggplants goes very well with the stronger flavor of the aromatic spices, such as garlic, chili pepper and basil, that make the dish richer and bring vitamins, mineral salts and antioxidants. Finally, the tomato sauce, fresh and delicious, brings the precious lycopene, a substance characterized by anti aging and anti cancer properties.
320 grams of whole grain durum wheat spaghetti
1 big and organic eggplant
600 grams of tomatoes (or 500 grams of canned crushed tomatoes)
1 clove of garlic
Extra virgin olive oil
Rinse the eggplant and cut it into cubes without removing the peel. Put the eggplant’s pieces in a colander and add a pinch of salt, let it rest for about 30 minutes in order to let the eggplant lose the water. Squeeze the eggplant and keep it apart. Chop up the garlic and sauté it slightly in a frying pan with extra virgin olive oil. When the garlic is a bit browned add the eggplant and let it cook for 5 minutes, stir often. Add the tomatoes cut into pieces and let them cook for about 20 minutes, stir from time to time. Add a pinch of salt. Cook the pasta and drain it al dente. Season the spaghetti with the eggplant sauce and compete with a pinch of chopped chili pepper and fresh basil leaves.