Spaghetti marinara with eggplant and sage


  1. 2 teaspoons olive oil
  2. 1 aubergine (aubergine)
  3. 100g wild mushrooms (or other variety, e.g. chestnut )
  4. 6 cloves of garlic
  5. 10 leaves of fresh sage
  6. 150g wholemeal spaghetti or spelt plus water for cooking
  7. 1 glass / 500ml spicy marinara Sauce (recipe link in preparation)
  8. 2 tbsp pesto made from pumpkin seeds and sun-dried tomatoes (recipe link in preparation)
  9. Optional: garnish with fresh basil leaves


  • In a large nonstick skillet, heat 1 teaspoon olive oil over medium-high heat. Slice the mushrooms and garlic and add to the pan.
  • While the mushrooms and garlic are sautéing, cut the aubergine into cubes no larger than 1 cm. Add the second teaspoon of oil and the aubergine cubes to the pan and stir well.
  • Cook about 10 minutes until the aubergine cubes are lightly browned and soft. Roughly chop the sage leaves and add them too.
  • Boil a large pot of water and add the spaghetti.
  • You can now stir the marinara sauce into the pot with the aubergines and reduce it Heat to allow them to bubble while the spaghetti cooks.
  • Approx. 5 minutes before the pasta is ready, pour some of the pasta cooking water into the sauce until you have a satisfactory consistency. The aubergines will soak up a lot of the sauce, which will help loosen it up again.
  • Once the spaghetti is done, drain and add to the sauce. Mix everything well and pour into bowls. To serve, spread the pesto in the bowl and sprinkle with fresh basil.
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