Spaghetti With Aubergines

Spaghetti With Aubergines

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Servings: 4
Calories: 473

Ingredients
 

  • 12 oz aubergines
  • 1 lb ripe tomatoes or 1 large tin tomatoes
  • 1/2 green chilli pepper
  • 2 large cloves garlic peeled
  • 3 1/2 floz dry white wine
  • pinch oregano
  • 12 oz spaghetti
  • 1 oz grated hard cheese mozzarella cheese
  • few basil leaves
  • 2 tbsp extra-virgin olive oil

Instructions

  • Heat plenty of salted water in a large saucepan in which to cook the pasta.
  • Keep the garlic cloves whole but crush until almost flat by pressing a heavy knife on them; fry gently in the olive oil in a large, heavy-bottomed saucepan until pale golden brown.
  • Add the crumbled chilli pepper (discard the seeds if you want the dish to be less peppery); stir in the tomatoes, and 2 basil leaves. Season lightly with salt and freshly ground black pepper. Bring to a gentle boil and then simmer, uncovered, for 15 - 20 minutes to allow the sauce to reduce and thicken considerably. Stir occasionally.
  • While the sauce is simmering, slice the ends off the aubergines, peel and cut them lengthwise into slices about 1/4 in (7 mm) thick; cut these in turn into rectangles about 1 1/4 x 3/4 in (3 x 2 cm).
  • Heat the frying oil in the deep-fryer to 350°F (180°C) and fry the aubergine slices in batches until pale golden brown; alternatively shallow-fry, turning once. Drain well, spread out on kitchen paper to finish draining and sprinkle with a little salt.
  • Cut the mozzarella cheese into small cubes or dice; tear all but a few of the remaining basil leaves into thin strips. Cook the pasta until only just tender; drain and add to the tomato mixture and stir over a moderately high heat for a few seconds.
  • Add the aubergine and mozzarella pieces and stir over a slightly lower heat for a few seconds more, until the mozzarella melts.
  • Remove from the heat, stir in the shredded basil leaves and serve in deep, heated plates, garnished with the reserved whole basil leaves and sprinkled with a little more freshly ground black pepper.
Calories: 473 kcal
Carbohydrates: 75 g
Protein: 15 g
Fat: 11g
Saturated Fat: 3 g
Cholesterol: 7 mg
Sodium: 77 mg
Potassium: 685 mg
Fiber: 7 g
Sugar: 9 g
Vitamin A: 1035 IU
Vitamin C: 19 mg
Calcium: 93 mg
Iron: 2 mg
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