0,75 pound spaghetti
2 tbsp olive oil
1 clove garlic
1 pound chopped tomato preserve or tomato sauce
2 tbsp grated cheese
Cook the spaghetti according to the package instructions until done. Rinse.
Meanwhile make the sauce. Cube the aubergine into approx. 0,5 inch cubes. Heat a large pan and fry the aubergine without adding any oil on medium-high heat for approx. 7 minutes, or until brown.
Peel and chop the onion and garlic finely. Add the oil to the pan, add the onion and garlic and cook for 2-3 minutes or until translucent.
Cube the tomato. Chop the olives if needed. Add the tomato, tomato sauce, olives, basil, oregano, salt and pepper, cook for 5-10 minutes.
Serve hot, with grated cheese and fresh basil if desired.