Ingredients: spaghetti, salt, 1 eggplant, 1 onion, 1 garlic clove, oregano, marjoram, 300 grams minced beef, 1 tin tomato puree, 1 can diced tomatoes, 1 stock cube,
Number of persons: 3
Cook the spaghetti al dente in boiling salted water. Cut 1 eggplant into cubes, sprinkle with salt and leave for 10 minutes. Bake in hot butter 1 chopped onion with 1 finely chopped garlic clove, oregano and marjoram until the onion is soft. Add 300 grams minced beef and fry the minced beef brown and loose. Add the eggplant and cook 5 minutes. Add 1 tin tomato puree, 1 can diced tomatoes and 1 crumbled stock cube. Stir well and let simmer about 5 minutes. Serve with spaghetti. Enjoy!