Creamy tomato & eggplant spaghetti

What goes in

• 200 g spaghetti
• 1 medium eggplant (about 300 g)
• 2 large tomatoes (about 300 g)
• 2 cloves garlic
• 2 tbsp olive oil
• 20 g butter
• 60 ml Italian red wine
• 10 g fresh basil leaves
• 1/2 lemon
• 100 ml heavy cream
• 40 g Parmigiano Reggiano, freshly grated
• Salt, to taste
• Black pepper, to taste

How to do it

1. 01

   Peel and slice the eggplant. Slice the tomatoes.

2. 02

   Heat olive oil and butter in a large pan over medium heat.

3. 03

   Add the eggplant and tomato slices to the pan and cook until softened, about 5-7 minutes.

4. 04

   Crush the garlic cloves and add them to the pan. Cook for 1 minute until fragrant.

5. 05

   Pour in the red wine and let it reduce slightly, about 2 minutes.

6. 06

   Add the chopped fresh basil and the juice of half a lemon. Stir to combine.

7. 07

   Meanwhile, cook the spaghetti in a pot of salted boiling water according to package instructions until al dente.

8. 08

   Use a hand blender to purée the cooked vegetables in the pan until smooth.

9. 09

   Pour in the cream and stir. Simmer gently for 2-3 minutes.

10. 10

    Grate the Parmigiano Reggiano into the sauce and stir until melted. Season with salt and pepper to taste.

11. 11

    Drain the spaghetti and toss it in the sauce until well coated.

12. 12

    Plate the pasta, top with extra sauce, grated cheese, and fresh basil. Serve immediately.