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Freya Petersen
Spaghetti with aubergine tomato sauce
Vegetarian pasta with eggplant, red pepper, onion, garlic, tomato, basil and Parmesan cheese.
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Ingredients
Directions
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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.
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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.
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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.
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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.
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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.
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Serve with grated cheese if necessary.
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Nutrition
580Calories
Sodium21% DV500mg
Fat34% DV22g
Protein32% DV16g
Carbs27% DV80g
Fiber4% DV1g
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