Spaghetti with eggplants

Spaghetti with eggplants

Αccent: 
Makaronia me melitzanes
Title in Greek: 
Μακαρόνια με μελιτζάνες
Recipes Categories: 
Spaghetti with eggplants
Preparation Time: 
--
Serves: 
5
Ingredients: 

l kilo (1 lb 2 oz) medium sized spaghetti
1 kilo (2 lbs 4 oz) aubergines (the slim variety) (eggplants)
1 kilo (1 lb 2 oz) grated tomatoes
2 teacup olive oil
2 tablespoons butter
Salt
Pepper 
1 teacup kefalotyri or parmesan cheese, grated

Cooking Time: 
--
Cooking Directions: 

- Cut the stalks and bottom ends of the aubergines (eggplants), slice them in the middle and make incisions down their centre. 
- Salt the aubergines and let them stand in water for an hour. Place the tomatoes, the oil, and some water in a pot, season with salt and pepper and boil for 5 minutes. 
- Drain the aubergines and put them in the pot with the other ingredients. 
- Add some more water, lower the heat and continue cooking for another 30-40 minutes.
- In another pot, boil the spaghetti in plenty of salted water, strain and place on a platter; heat the butter until boiling, pour over the spaghetti and sprinkle with grated cheese. 
Place the aubergines over the spaghetti pouring the sauce from the pot on top.
 

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