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  1. In a saucepan, heat olive oil. Then, add onion and garlic, and stir until onion becomes shriveled.
  2. Add eggplant and cook for 5 minutes until it becomes soft.
  3. Add tomato paste with stirring, and let the sauce boils for 30 minutes on low heat.
  4. In the meantime, boil the pasta in salted water according to the instructions on the packet.
  5. After 30 minutes, add anchovy and basil to the sauce with stirring. Then, season it with salt and pepper.
  6. After the pasta is done, filter it and move it to the serving dish. Finally, pour the sauce over the pasta, and serve.

Eggplant Tomato Spaghetti
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So flavorful and easy. Great for a quick light meal and the left-overs get better with time.

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