Make Ahead

Spaghetti with Aubergines Cooked in Tomato sauce

January 12, 2021
0 Ratings
Photo by Aikaterini Katapodi
Author Notes

This food is a bit rare, even in its birth country Greece, along with Turkey, actually in Turkey is more easily found.
-One bag of thin spaghetti
-Four raw aubergines of big or smaller size
-Three-four fresh mature tomatoes
-one pinch garlic
-one onion
-five tablespoon olive oil
-salt and pepper, (one teaspoonful salt, less pepper and one half teaspoonful sugar
-We boil spaghetti in hot water, till it's well done; then we put in a big flat plate of glass
-We cut the aubergines to rounded pieces, small pieces and we fry them if we want a bit, till they start getting brown color, but not too much fried, to the end
-We squeeze tomatoes in blender so that they are ft for sauce, then we put the tomatoe juice in a casserole of mid size, by adding garlic, cut to tiny pieces and onion, to small piece too.
-We add the olive oil, salt, pepper and sugar as above
-the upon starting to get done a bit, we throw the cut fried aubergines and let mix boil to the end. We mix with a big spoon then, and this instead of frying more, thus sauce needs to be well done.
-Our food is ready to serve: Thus we serve spaghetti, we put the aubergines boiled in sauce, and we mix the quantity in the bign flat plate of glass. Then we serve each plate, and each member of the meal, can put as much grained cheese as they want, (preferably white grained cheese)
We can drink with cold beer, in summer, as aubergines are only available in summer. —Aikaterini Katapodi

  • Prep time 40 minutes
  • Cook time 1 hour 20 minutes
  • Serves 4
  • 1 ounce thin spaghetti
  • 4 packets tomatoes
  • 4 pinches aubergines
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