served today:
Spaghetti with tomato and aubergine sauce
Ingredients:
spaghetti 2 onions 2 aubergines 1 clove garlic
480 g peeled tomatoes (canned)
pinch of sugar salt
pepper oregano paprika
Preparation:
dice onions, crushed garlic and fry in a nonstick pan.
eggplant dice, add
tomato and aubergine sauce with a pinch of sugar, salt, pepper, paprika and oregano to taste strong.
for sharp and Italians can dish it also just a teaspoon sambal oelek. Cook
spaghetti in salted water according to package directions until al dente.
Buon appetito !
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