Peter Golavsky is convinced that the food on our plate is a reflection of ourselves. Try it!
- garlic – 2 cloves
- optionally: large tomatoes – 2 pcs.
- eggplant – 1 pc.
- or canned tomatoes – 200 g
- salt, freshly ground black pepper
- butter – 25 g
- olive oil
- white onion – 1 pc.
- spaghetti – 300 g
- thyme sprig (if desired)
Pour water into a saucepan and bring it to a boil, salt and lower the spaghetti. Cook depending on the type of pasta.
On average, cooking pasta takes 7-8 minutes, do not overcook.
Finely chop the onion and fry over medium heat in 1 tbsp. l olive oil for 5-7 minutes, until soft and transparent. Eggplant cut into slices 0.5 cm thick, put them to the onion, lightly salted.
Chop garlic cloves and tomatoes randomly and add to the pan. Lightly salt the sauce so that the tomatoes give out their juice. Add thyme leaves.
If thyme is not present, it can be replaced with chopped parsley leaves, adding parsley to the sauce should be 1-2 minutes before the end of cooking.
When the spaghetti will be ready, fold it to a colander, keeping 1 tbsp. l water in which she boiled. Add butter to the sauce, then remove the pan from the heat and put the spaghetti in it.
Mix thoroughly so that the sauce evenly covers the spaghetti. When serving, sprinkle pasta with eggplants and grated parmesan tomatoes.