We know, it is time for Christmas recipes. But, between celebration and celebration there is also room to return to simpler recipes like these. macaroni with eggplant and spicy tomato sauce. A great pasta dish for any day and any situation.
To make the recipe more accessible we have prepared this recipe with macaroni, but you can use any other type of pasta both short and long of your liking. The key to this recipe is not so much in the pasta used, as long as it is of quality, as in the way of preparing the baked eggplant and in that spicy sauce.
Can you do without the spicy point? Of course, now, it is a very soft point that anyone can take on. If there are children, of course, not adding the chillies to this dish will solve the problem. And for those of you who like spicy, why not instead of two chillies, three?
Ingredients
- 1 large eggplant
- Extra virgin olive oil
- 2 garlic cloves, sliced
- 2 cayenne chillies
- A glass of crushed tomato
- 350 g. crushed tomato
- 2 teaspoons double concentrated tomato
- 1/2 teaspoon dried oregano
- 1 / 2 teaspoon of sugar
- 150 g. macaroni
- 20 g. grated cheese
- Salt and pepper
Step by step
- Preheat the oven to 220ºC with a fan.
- With a peeler peel the aubergines. It is not necessary that you do it completely, you can leave some skin.
- Then cut the aubergines into slices centimeter thick and put them in a bowl along with 30 ml of oil, a pinch of salt and a good pinch of pepper. Mix well, then place the slices on a cookie sheet.
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- Bake for 30 or 35 minutes until golden brown and beginning to toast. Then take them out of the oven and set them aside.
- In a saucepan, heat 2 tablespoons of oil over medium high heat. Add the garlic and chillies and sauté for one or two minutes, continuing to stir.
- Then add the tomato, oregano, sugar and a pinch of salt and pepper. Lower the heat and let the ingredients cook for 10 minutes or until the sauce has reduced. Once reduced, add the aubergines
- While cook the macaroni until they are al dente. Drain them and reserve some of the cooking water.
- Mix the spaghetti with the sauce and add 15 g. of grated cheese. You can lighten the sauce if it is too thick with a few tablespoons of the cooking water.
- Divide the macaroni with aubergine and hot sauce on two plates and sprinkle with the rest of the cheese.
