300 g pasta
1 small can of tomato paste
1 can of peeled tomatoes a 400 gr
2 fresh tomatoes, diced
2 tbsp olive oil
2 cloves of garlic
Very small pinch of chili powder
Pepper and salt
1 tsp sugar
1 teaspoon oregano
Fresh basil leaves
4 tbsp grated (Parmesan) cheese
Slice the egg plant. Cut the slices once or twice. Heat a little olive oil in a (grill) pan and fry the aubergine pieces for about 5 minutes until light brown. Chop the garlic finely and fry it for a minute in a tablespoon of olive oil in a large pan. Add the tomato paste, sugar and oregano and fry for a minute over medium heat. Add the canned tomatoes and fresh tomatoes and stir well. Season with salt, pepper and chili powder (you can also use paprika for children). Let the sauce simmer for 20 minutes, large pieces can be crushed a little. Meanwhile, cook the pasta and drain. Spoon the grilled eggplant through the tomato sauce and taste to see if it needs a little more salt or pepper.Transfer the pasta to a plate and divide the sauce over it. or spoon the sauce through the pasta beforehand. Garnish the pasta alla norma with some grated cheese and fresh basil leaves.
Source: Leukerecepten by leukerecepten-nl.
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