Italian spaghetti with brinjal

Recipe from: 4/9/1996 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 250
    g
    spaghetti
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    aubergine, diced
  • 5
    ml
    chopped fresh mixed herbs
  • 3
    tomatoes, chopped
  • 30
    ml
    tomato purée (optional)
  • 5
    ml
    chopped fresh basil (optional)
  • 450
    g
    thin boerewors or any other sausage, fried and thinly sliced
  • salt and black pepper
  • 50
    ml
    grated Parmesan cheese (optional)
 

Method

 
Cook the spaghetti in rapidly boiling salted water until tender. Drain and set aside. Heat the oil in a pan and sauté the onion and garlic until tender. Add the diced brinjal, herbs, tomatoes and tomato purée, reduce the heat and simmer until done and tender. Add the basil and sausages and season with salt and pepper to taste. Heat until warmed through. Spoon the pasta onto individual plates. Spoon the sauce on top and sprinkle with Parmesan cheese. Serve hot with freshly baked bread if desired. Serves 4.
 

 

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