Spaghetti with Eggplants

Spaghetti with a delicious vegetable sauce made from eggplants.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, whole grain

  • 400 g Eggplant, raw

  • 1 spoon Oil, olive

  • 300 g Tomato, red

  • 2 pod Garlic, fresh

  • 200 g Cheese, edamame

  • 5 slice Meat, pork, smoked bacon

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 100 g Cheese, Parmesan, grated

Steps

  1. Thoroughly wash the eggplants and cut them into small cubes. Salt them well and let them sit for 30 minutes to release water. Wash the tomatoes thoroughly, remove the green parts, and cut them into small pieces. Peel the garlic and finely chop it. Cut the edamame into smaller pieces. Thoroughly wash the basil and finely chop it. Cut the bacon slices lengthwise into narrower strips.

  2. Dry the eggplants well with a paper towel. Place a pan on the stove and heat the oil. Add the garlic, chopped tomatoes, eggplants, and bacon. Cook over moderate heat, stirring constantly, for at least 8 minutes. Meanwhile, place a new pot with a liter of cold water on the stove. Bring the water to a boil and salt it, then add the spaghetti and cook for the time indicated on the package. Drain the cooked spaghetti well.

  3. Mix the sauce, cooked spaghetti, and edamame pieces well and season with salt and pepper to taste. Serve in bowls and sprinkle with Parmesan.

Nutrition Information (Per 100g)

  • Calories: 184.43 kcal
  • Fat: 5.95 g
    • Saturated Fat: 2.86 g
  • Carbohydrates: 24.74 g
    • Sugars: 1.17 g
  • Protein: 8.22 g
  • Fiber: 1.1 g