Spaghettin With Eggplant & Olives
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1 Salt
- 1 Med eggplant
- 1/3 Red, yellow, green peppers
- 2 Ladlefuls tomato sauce
- 1 Extra virgin olive oil
- 1 Handful ripe pitted olives
- 1/2 Onion diced
- 3/4 lb Spaghetti
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare the spaghetti noodles.
- Heat some olive oil gently in a pan and fry the onion until it is transparent. Meanwhile, dice the eggplant and the peppers and add to the onion in the pan. Cook over med heat until the eggplant is just al dente; don't let it become to soft or it will start to break up. Add the olives and a small pinch of salt.
- Cook the spaghettin in the usual manner and warm the tomato sauce gently.
- Drain the spaghettin and serve straight on to four warmed plates. Pour a little tomato sauce over each serving and finish with the eggplant, peppers, and olives. Serve immediately.
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board
-
Colander