Servings:
4
Prep time:
25
Cooking time:
30
Diet:
Milkless, Vegan
Seasonality:
July
Type of recipe:
first courses
Difficulty:
easy
INGREDIENTS
-
320 whole Spaghetti
2 aubergines
50 g raisins
25 g pine nuts
15 g capers
2 garlic cloves
oregano
INSTRUCTIONS
- Put the raisins in water for 15-20 minutes. Then carefully desalt the capers.
- Toast the pine nuts gently for 5 minutes and set aside.
- Cut the aubergines into slices as thin as possible. Fry them in a well-oiled pan, drain them on several sheets of kitchen paper and lightly salt them. Keep them warm.
- Chop the garlic and brown it for a minute in a pan with 3 tablespoons of oil. Then add the capers, cut in half if big, the chopped sun-dried tomatoes, the raisins and sauté for about 5 minutes.
- Meanwhile, boil the spaghetti firmly al dente and drain not too dry in the pan with the sauce, add a little oregano and let them cook for one or two minutes, adding the pine nuts at the end.
- Distribute the pasta on the plates, covering it with aubergine slices.
