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Wholegrain spaghetti with eggplant
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Ingredients
Directions
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Heat the olive oil in a frying pan and gently fry the onion and garlic.
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Cut the aubergines into cubes and scoop the cubes through them and fry them for four minutes until they start to color.
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Cut the tomatoes into pieces and halve the olives.
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Add the tomato pieces, olives, capers and a tablespoon of oregano and simmer for a quarter of an hour or so until it becomes a nice sauce.
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In the meantime, whisk the whole-wheat spaghetti in a pan with plenty of water and salt in twelve minutes.
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After ten minutes simmering the sauce, add a ladle of the pasta cooking liquid to the sauce and stir well.
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Drain the pasta and spread over the pasta plates.
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Spoon the aubergine sauce on it.
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Spoon a large spoonful of Greek yogurt in the middle and garnish with Parmesan cheese and oregano leaves.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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