Spaghetti with Eggplant and Tomato
1.
Cut the tomatoes lightly into crosses, then blanch them in boiling water for 1-2 minutes, pick them up and peel them off.
2.
Remove the stalks of the tomato, remove the tomato seeds, and cut into small pieces.
3.
Shred the oregano and half of the basil.
4.
Cut garlic and onion pureed.
5.
Put the tomatoes in the pot, add 2 tablespoons of olive oil, oregano, and basil. Heat on high heat and keep stirring. After boiling, change to low heat and simmer for 30 minutes, stirring occasionally to prevent sticking to the bottom.
6.
Take another pot, pour the remaining olive oil into it, add onions and garlic.
7.
Stir-fry on medium-low heat for 6-8 minutes, until the onions and garlic are fully softened.
8.
Use a cooking stick to beat the boiled tomatoes into puree.
9.
Pour the beaten tomatoes into 7.
10.
Put the tomato sauce in, reduce the heat, and cook without a cover for 20 minutes.
11.
After cooking until deep red and thick, add salt and crushed black pepper to taste.
12.
Cut the eggplant into small pieces.
13.
The tube-shaped noodles are cooked for later use.
14.
Fry the eggplant with olive oil until golden brown and reduce the heat to the lowest.
15.
Pour in the cooked pasta, add an appropriate amount of tomato sauce, and mix well.
16.
Add the remaining shredded basil, mix well, turn off the heat and serve, sprinkle with shredded cheese.
Tips:
1 Tomatoes release a lot of water during the cooking process, so there is no need to add water when cooking tomatoes.
2 The tomato paste uses canned tomato paste instead of the usual tomato paste. If not, you can use it.
3 The ketchup does not need to be used up all at once, just take an appropriate amount.
4 Keep the remaining tomato sauce in the refrigerator and eat it as soon as possible.
