Sicilian-Style Spaghetti with Eggplant
The Cuisine of Sicily. Total time: 15 to 30 minutes. Difficulty: Easy.
š³ Cook: 30 min
Nutritionper 100 gāŗ
150
Calories
5g
Protein
25g
Carbs
3.5g
Fat
Ingredients
| 500 g | spaghetti | |
| 3 | anchovies | |
| 1 | eggplant | |
| 2 tbsp | 30 ml | olive oil |
| 2 | cloves of garlic, minced | |
| 250 g | ripe tomatoes | |
| 10 | green olives | |
| 1 | sweet red pepper | |
| 1 tbsp | 15 ml | capers |
| ā | basil leaves | |
| 6 tbsp | 90 ml | grated Pecorino |
| ā | salt and pepper | |
| ā | a pinch of sugar if the tomatoes are too acidic |
Instructions
- Cook the pasta in boiling water with a pinch of salt and a few drops of oil. Drain.
- Meanwhile, coarsely chop the tomatoes. Peel and dice the eggplant. Slice the olives.
- Place the red pepper under the broiler for 5 minutes. Peel and dice.
- In a large heavy pot, sautƩ the garlic, eggplant, tomatoes and red pepper in the oil for 10 minutes.
- Add the olives and capers. Season with salt and pepper. Simmer for 15 minutes. The sauce should be thick. Add a pinch of sugar if the tomatoes are too acidic.
- Serve the pasta with the sauce, garnished with pieces of anchovy and the grated Pecorino.