- 1 large aubergine - cut into +/- 2 cm squares, pour on some salt, let sit for a while (I kind of think this is nonsense so you can skip if you want). Cook gently in olive oil until soft.
- When the aubergine is done, take it out of the pan and put it in a bowl to keep warm. Let the pan cool down.
- Put water on to boil (big pan full), then throw in the spaghetti when you are about to start the sauce.
- Slice garlic (to taste, but I would recommend 2 or 3) and dice about 6 good quality tomatoes. Add some more olive oil to the pan, when warm add the garlic and the tomatoes, plus one small chopped dried chili pepper (without seeds if you prefer milder), and of course plenty of herbes de provence, salt and black pepper, and let this gently simmer down to a thick sauce (takes about 5 mins), stirring frequently. (The official recipe has you squeeze the seeds and juice out of the tomatoes but again I think this is silly.)
- When the spaghetti is ready, drain it and add some olive oil.
- Add the aubergines to the tomato sauce, stir, and also add the spaghetti into the saucepan.
- Crumble feta, stir all ingredients together gently, plus some fresh basil if you have it. If not, no problem either. Save some feta for crumbling on top.
Serve in bowls. Very tasty vegetarian dinner!
Source: Rick Stein (on TV)
Next I will add a super pizza, and the mushroom-mascarpone sauce I have promised Nicole 100 times.
