Eggplant-tomato spaghetti with red wine cream sauce

How Maurice does it

1. 1

   Peel the eggplant and cut it into thick slices. Cut the tomatoes into slices.

2. 2

   Melt the butter in a frying pan over medium heat. Add the eggplant slices and fry until slightly softened.

3. 3

   Add the sliced tomatoes to the pan and fry together with the eggplant.

4. 4

   Crush the garlic cloves and add them to the pan (use a garlic press or chop finely).

5. 5

   Pour in the red wine and squeeze in the juice of the Yellow Friend (juice only — pureeing the whole fruit makes it bitter). Simmer to let the wine reduce slightly.

6. 6

   Add the fresh basil leaves and keep cooking until the vegetables are soft.

7. 7

   Put the cooked vegetables in a food processor and blend into a smooth sauce. (Or use a stick blender directly in the pan.)

8. 8

   Return the pureed sauce to the pan. Stir in the cream and grate the cheese over the sauce. Mix well.

9. 9

   Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve some pasta water.

10. 10

    Using tongs, transfer the cooked spaghetti to the sauce pan. Toss to combine and, if needed, add a splash of pasta water to loosen the sauce.

11. 11

    Serve hot, garnished with extra grated cheese and fresh basil leaves.