Ingredients

  • 1 can of peeled tomatoes
  • 3-4 celery sticks
  • 1/2 eggplant
  • fresh basil
  • fresh rosemary
  • 2-3 garlic cloves
  • olive oil
  • 1/2 red onion
  • salt and pepper
  • spaghetti
  • 1 tomato

Ready In 60 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Cut the celery up in medium thick slices , heat them up in a frying pan with 1 tbsp of olive oil until they become translucent (medium heat)add finely chopped onions, a little salt and pepper and cook until they are also translucent / brown
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Step 2

  • Cut up the eggplant and tomato in small chunks, peel the garlic cloves and simply slice 2-3 times through them
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Step 3

  • Reserve celery and onion and use same pan for the eggplant chunks
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Step 4

  • Cook the eggplant chunks with a sprinkle of salt and garlic in max 3-4 tbsp of olive oil in the pan until the eggplant starts softening and browning (med-high heat) - add some water if the eggplant starts drying upWhen the eggplant has considerably diminished in size and the skin has started coming off, add the celery, onion and some pepper and cook for another 10-15 minutes (medium heat)
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  • Length: 15 minutes

Step 5

  • Add the peeled tomatoes or tomato sauce with a couple of fresh basil leaves and some rosemary
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Step 6

  • Cover and cook for at least 20 minutes (can go up to 90 minutes for an amazing taste) on low heat
  • Length: 110 minutes

Step 7

  • Serve with spaghetti or macaroni and cover with parmesan
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