When you try the sauce that accompanies these macaroni, you will want to put it on everything. And it is that if there is something special about these macaroni with eggplant sauce It is precisely the sauce. A slow-cooked sauce with tomato and aubergine as main ingredients.
The sauce, simple in terms of ingredients but richly spiced, It is ideal to accompany in addition to pasta, meat, fish or prepare sandwiches and sandwiches. I'm not going to tell you that it takes 10 minutes to make it because it doesn't, but it won't force you to spend an hour in the kitchen either.
A casserole and the ingredients listed below is all you need to prepare this recipe. I am almost sure that a large majority of those who try it will repeat it. And this aubergine sauce is soft but intense And it can be as spicy as you want.
The recipe
- Extra virgin olive oil
- 1 large eggplant
- 2 cloves of garlic
- 4 peeled tomatoes
- ⅓ cup of crushed tomato
- 1 tablespoon paprika
- 1 tablespoon of cumin
- 1 teaspoon of salt
- ¼ cup of water
- ⅓ teaspoon minced cayenne
- chopped dried parsley
- ¼ lemon juice
- 250 g. macaroni
- Peel the aubergine and cut it in dice. We place these in a bowl with salted water for 15 minutes to remove some of their bitterness.
- Then, heat a splash of olive oil in a saucepan and we fry the aubergine –previously drained and dried - for 10 minutes to brown.
- once golden, we incorporate the garlic and fry for a couple more minutes.
- Then add the diced tomatoes, crushed tomato, paprika, cumin, salt, water and cayenne. Mix, cover the pan and cook for 30 minutes, stirring occasionally.
- Over time we uncover, add the lemon juice, mix and let it cook until the liquid is absorbed, about 15 minutes.
- Meanwhile, let's cook the macaroni following the manufacturer's instructions.
- They are ready now? We served the macaroni with eggplant sauce and enjoyed them.