Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Spaghetti with Aubergine Sauce (Spagetti Biz-Zalza Tal-Brungiel)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
450g/1 lb aubergines salt 4 tablespoons olive oil
1 medium onion, finely chopped 2 cloves garlic, crushed 400g/14 oz can chopped tomatoes
2 tablespoons finely chopped parsley 1 bay leaf 125ml/4 fl oz water
1 teaspoon sugar salt and freshly ground black pepper 450g/1 lb spaghetti
grated Parmesan cheese



1 Trim the stems from the aubergine and cut into 2 cm/3/4 in cubes. Place in a colander, sprinkle with salt and leave to stand for 30 minutes. Rinse and pat dry with a cloth.
2 Heat 3 tablespoons of the oil in a large frying pan with a lid. Add the aubergine and and fry over a high heat until lightly browned, tossing often. Remove with a slotted spoon. Reduce the heat, add the remaining oil and onion and cook gently for about 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes, tomato puree, parsley, bay leaf, water, sugar, aubergines, and salt and pepper to taste. Cover and simmer gently over a low heat for 30 minutes.
3 Meanwhile, cook the spaghetti in boiling, salted water until al dente. Drain and transfer to a large warm bowl. Toss the sauce and 2-3 tablespoons of Parmesan through the pasta. Serve with extra Parmesan.

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