Flavorful Eggplant Tomato Spaghetti
Appetizing [Tomato Pasta] Ver.1: The Perfect Harmony of Eggplant and Tomato Sauce
Introducing the ‘Eggplant Tomato Spaghetti Ver.1’ recipe, where tender eggplant meets a sweet and tangy tomato sauce for a truly magical flavor experience. Enjoy a restaurant-quality pasta dish right in your own home!
Key Ingredients- Spaghetti 120g
- Tomato sauce 1-2 ladles (adjust to taste)
- 1 fresh eggplant
- 2 plump button mushrooms
- ¼ sweet onion
- 1-2 Tbsp minced garlic (enhances flavor)
- 1 Tbsp flavorful butter
- A little extra virgin olive oil
- A splash of aromatic white wine (removes gamey taste and boosts flavor)
- A little savory chicken stock (for adjusting consistency)
- A few fresh basil leaves (for added fragrance)
- A little grated Parmesan cheese
- A little parsley flakes for garnish
- A pinch of salt to enhance taste
- A pinch of pepper to add depth
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and slice it into bite-sized pieces, about 0.5cm thick. Sprinkle the sliced eggplant with salt and pepper to season. This helps draw out moisture and enhances its flavor.
Step 2
Trim the dirty ends off the button mushrooms and finely chop them. Finely chop the onion as well. This will ensure the vegetables meld beautifully with the sauce for a smoother texture.
Step 3
Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add about 1 tsp of salt and then add the spaghetti. Cook for about 7-8 minutes, which is 1-2 minutes less than the time indicated on the package. It’s important to cook the pasta to an al dente texture.
Step 4
Heat a wide pan over medium heat and add the butter and olive oil. Once the butter is melted, add the minced onion and minced garlic and sauté until translucent, releasing a fragrant garlic aroma. Next, add the chopped button mushrooms and cook until the mushrooms release their moisture and turn lightly golden.
Step 5
Add the prepared eggplant slices to the pan with the sautéed vegetables and cook until they soften. Once the eggplant is somewhat cooked, add a splash of white wine. As the wine evaporates, it will enhance the eggplant’s flavor and effectively remove any unwanted odors.
Step 6
Now, add 1-2 generous ladles of tomato sauce, the star ingredient. Stir well over high heat to combine the sauce with the ingredients and bring it to a simmer. Taste and season with salt and pepper according to your preference.
Step 7
Tear fresh basil leaves and add them to the sauce. Gradually pour in chicken stock while stirring, cooking until the sauce reaches your desired consistency. Chicken stock enhances the umami flavor of the pasta sauce and creates a smooth texture. Stir gently as it simmers.
Step 8
Once the sauce has reached your desired consistency, drain the cooked spaghetti and add it directly to the pan. Toss quickly to ensure the sauce coats the pasta evenly. Continue to cook and mix for about 1 minute, as if stir-frying, to allow the pasta and sauce to meld together.
Step 9
Just before turning off the heat, generously sprinkle in grated Parmesan cheese. Add parsley flakes and pepper to further enhance the flavors and complete the dish. The melting cheese will add a rich, savory taste.
Step 10
Transfer the finished eggplant tomato spaghetti to a beautiful plate. Garnish with a few fresh basil leaves for a visually appealing and delicious pasta dish. Enjoy your meal!
