Directions:
- Cut the eggplant into 4 quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces or chunks.
- Get a large pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
- Give the eggplants a toss so the oil coats every single piece of the eggplant.
- Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the next batch.
- When the eggplants are all cooked, add the first batch back to the pan add the dried red chili.
- Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of white wine vinegar and the cans or fresh tomatoes.
- Simmer for 10 to 15 minutes, then taste and correct the seasoning.
- Tear up half the basil leaves, add to the sauce, and toss around.
- Put the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's done, drain, reserving a little of the water, and put it back into the pan.
- Add the sauce and a little of the reserved cooking water and toss together then back on the heat.
- Taste, and adjusting the seasoning and divide between your plates by twirling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499 Kcal (2089 kJ) | ||
| Calories from fat | 31.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Sodium | 23.96mg | 1% | |
| Potassium | 846.34mg | 18% | |
| Total Carbs | 101.19g | 34% | |
| Sugars | 13.09g | 52% | |
| Dietary Fiber | 11.03g | 44% | |
| Protein | 17.51g | 35% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 3.9mg | 21% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.28 Kcal (575 kJ) | ||
| Calories from fat | 8.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 5% | |
|---|---|---|---|
| Sodium | 6.59mg | 1% | |
| Potassium | 232.85mg | 18% | |
| Total Carbs | 27.84g | 34% | |
| Sugars | 3.6g | 52% | |
| Dietary Fiber | 3.04g | 44% | |
| Protein | 4.82g | 35% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 1.1mg | 21% | |
| Calcium | 18.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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