Spaghetti With Tomato And Aubergine (Eggplant) Sauce - cooking recipe

Ingredients

500 g aubergines
salt, to sprinkle on aubergine
olive oil, for shallow frying
4 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
2 small dried red chilies, crumbled or 2 teaspoons chili flakes
1 cup black olives, stoned and chopped
2 tablespoons capers
1 kg large frsh tomatoes, skinned and chopped
2 tablespoons tomato puree
2 1 sprig fresh oregano or 2 tablespoons fresh basil leaves
salt & freshly ground black pepper
500 g spaghetti
fresh basil leaf
grated parmesan cheese

Preparation

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.