How to make Tomato Sauce and Pasta with Eggplant
This is one of our favorite dishes of all time!
Tomato sauce is cooked for 45-60min, so the liquid evaporates and tomato is soo delicious!
Here is the recipe:
Ingredients
oil (whichever you like and as much as you see the eggplants need)
1 eggplant
1 onion
1 liter / 34oz tomato sauce
250g / 0.55lbs pasta
Spices
1 tsp salt
1 tsp oregano
1 tsp basil
1 tsp paprika
1 tsp garlic powder
1/2 tsp sugar
Tips
* eggplants are salted on both sides before frying
* tomato sauce is the best if cooked for at least 45min
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We are two foodies who enjoy healthy, vegetarian food and love to cook! 🙂
We tend to cook our favorite meals, which changes over the seasons and years.
Many of the recipes are traditional, the once that we learned from our parents, and some of them are slightly changed by us, according to our taste.
Many recipes come from the places we lived at and met people at (Austria, Syria, Hungary, Croatia, Serbia, Bosnia & Herzegovina, Luxembourg, Italy), visited for vacations and work trips so we had a chance to eat great food there (Greece, Spain, Portugal, Russia, India) or were taught to us by our dear friends from around the world (Australia, New Zealand, Japan, Singapore, Hong Kong, USA, Philippines, China, Iran, Morocco, South Africa) when we were visiting each other and became part of our everyday eating habits.
There are, as well, many dishes that we made up, at the moments of creativity. 🙂
As we are both long time vegetarians (20-25 years respectively), all our dishes are vegetarian.
We still use certain sorts of cheese and eggs.
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