Spaghetti with Aubergines

Instructions

1. Bring salted water to the boil in a pot .
2. Quarter the aubergines lengthwise, cut them into thin slices, place them in a bowl, add approx. 3 tsp salt, mix well and set aside.
3. Quarter the onion and cut it into thin slices.
4. Cut the olives into slices (3 slices per olive).
5. Cut the peppers into 1 cm wide slices.
6. Squeeze the aubergines firmly with your hands.
7. Heat the olive oil in a large pan over medium heat and fry the aubergines.
8. Add the spaghetti to the boiling water.
9. Add the onions to the aubergines and continue frying. Then add the tomato paste and fry briefly, mixing everything well.
10. Deglaze with the red wine if using.
11. Add the olives, peppers, thyme, lemon juice and garlic, mix everything well and cook for approx. 2 more minutes, stirring continuously.
12. Add the tomatoes along with 3–4 ladles of the pasta water and cook for another approx. 5 minutes.
13. Meanwhile, finely grate the Pecorino and then stir it in.
14. Roughly chop the basil and stir it in.
15. The mixture should have a ragout-like consistency; add more pasta water if necessary.
16. Drain the cooked pasta lightly, add it to the aubergines and stir well.
17. Arrange on plates, grate some Pecorino over the top and garnish with basil.