Spaghetti with eggplant bolognese

Name: Spaghetti with eggplant bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Celeriac; 150 g Carrots; 250 g Leeks (leek); 1 (80 g) Onion; 2 Garlic cloves; 2 (approx. 600 g) Aubergines; 3 tablespoons (10 g each) Olive oil; 1 tablespoon (16 g) Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS dried Italian herbs; 1/4 l Vegetable broth (instant); 1 can(s) (850 ml) Tomatoes; 250 g Spaghetti; 1 potty Basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Celeriac
150 g Carrots
250 g Leeks (leek)
1 (80 g) Onion
2 Garlic cloves
2 (approx. 600 g) Aubergines
3 tablespoons (10 g each) Olive oil
1 tablespoon (16 g) Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS dried Italian herbs
1/4 l Vegetable broth (instant)
1 can(s) (850 ml) Tomatoes
250 g Spaghetti
1 potty Basil

Directions

1
Clean, wash and drain the celery, carrots and leek. Dice celery and carrots, cut leek into fine rings. Peel onion and garlic. Dice onion, press garlic through a garlic press.
2
Wash and clean the aubergines and cut them into small cubes. Heat 2 tablespoons of oil in a large pot. Fry the celery, carrots and leek briefly and remove. Heat 1 tablespoon of oil in a saucepan and fry the aubergines.
3
Add onions and garlic, braise briefly and add the rest of the vegetables. Stir in tomato paste, season with salt, pepper and dried herbs. Add the stock. Put the tomatoes in the pot and chop a little.
4
Bring the Bolognese to the boil and simmer for 10-15 minutes. In the meantime, prepare spaghetti in plenty of boiling salted water according to the instructions on the packet. Wash the basil, dab dry and chop finely, except for a little to garnish.
5
Pour spaghetti on a sieve. Season aubergine-bolognese with salt and pepper and stir in basil. Arrange spaghetti with sauce in deep plates and serve garnished with the remaining basil.