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Spaghetti Morgan

The pungent flavour of the crisped aubergine (eggplant), and the fresh and practically uncooked strands of basil

 makes this sauce truly special.

It comes originally from Sicily, where it was probably named after the pirate.

 

Serves : 6

 

Ingredients:

 

450g / 1lb Dried Spaghetti

Salt to taste

1¼ cups / 300ml / ½ pint Olive Oil

3 Cloves Garlic

1 Medium Onion

1kg / 2lb Fresh Plum or Canned Tomatoes

1 tsp Sugar

1 Large Aubergine (Eggplant)

2 tbsp Finely Chopped Fresh Basil (One-third quantity, if used dried)

 

Instructions:

 

  1. Set the water to boil and salt it.

 

  1. As the water is heating, heat ¼ cup / 4 tbsp olive oil in a deep frying pan or skillet.

 

  1. Crush the garlic, slice the onions and soften them together in the oil.

 

  1. Roughly chop the tomatoes and add them to the onion mixture when it is softened. Add the sugar and turn the heat down to simmer.

 

  1. In a deepish pan, heat the remaining olive oil until just below smoking temperature.

 

  1. As the oil heats up, cut the aubergine (eggplant) into small 5mm / ¼ inch dice.

 

  1. Fry the aubergine (eggplant) dice, a batch at a time, until the flesh is cooked to a wrinkled mid-brown. Set aside the cooked pieces on kitchen paper.

 

  1. Cook the pasta until al dente; drain.

 

  1. Stir the aubergine (eggplant) into the tomato sauce and throw in the finely chopped basil.

 

  1. Check the seasoning and serve with the pasta immediately.

 

Tips for measuring, temperatures, or conversion from imperial to metric

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