Italian spaghetti with brinjal

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

250.00 g pasta — spaghetti
15.00 ml oil
1.00 onion — chopped
2.00 garlic — cloves, crushed
1.00 aubergine — diced
5.00 ml fresh mixed herbs — chopped
3.00 tomatoes — chopped
30.00 ml tomato purée
5.00 ml fresh basil — chopped
450.00 g boerewors — sliced
salt and freshly ground black pepper
50.00 ml parmesan cheese — grated, optional
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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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