Spaghetti with aubergine tomato sauce

Clean the aubergine and halve in length. Cut the halves into thin slices. Sprinkle with salt and drain in a sieve. Clean the pepper and cut into small pieces. Halve the onion and cut into thin half rings.

Heat the oil in a pan. Fry the onion gently for about 3 minutes. Peel the garlic and press out above it. Fry the pepper pieces briefly. Add the tomatoes, sugar, pepper and salt. Let the tomato sauce simmer for about 20 minutes.

Meanwhile, crush the ricotta. Tear the basil into pieces. Rinse the eggplant slices and pat dry with kitchen paper. Heat the oil in a frying pan. Bake half of the aubergine quickly golden brown on both sides.

Scoop out of the pan and drain on kitchen paper. Heat the 2 tbsp oil and fry the rest of the aubergine golden brown. Boil the spaghetti in plenty of water with salt and 1 tbsp oil according to the instructions on the container al dente.

Stir in half of the ricotta and half of the basil through the sauce. Drain the spaghetti and put in a bowl. Spoon the sauce and 2/3 of the aubergine through. Divide the rest of the aubergine, ricotta and basil over the pasta.

Serve with grated cheese if necessary.