When my boyfriend came home from work he declared he wanted spaghetti in the lunch box for tomorrow. So I gave it a good thought and asked my self what to cook to go with the spaghetti. Since we had meatloaf yesterday a bolognese didn’t seem right, and I was not really up for some cheese flavoured sauce.

Pasta sauce

I started out by going to the grocery store since I was out of onions and milk was running low in out fridge, said to myself that maybe I’d get an idea then.
I know planning the meals a bit ahead is a good thing, but I tend to make the decision around the time I get hungry 🙂

Anyways I figured it out and came back home with onion, mushrooms, crushed tomatoes and an aubergine. The rest I had at home already.

Pasta sauce with tomato, aubergine and ham
Serves 3-4

You need:

• 4-5 thick slices of smoked ham (roughly 1 centimeter thick)
• 5 mushrooms, medium sized
• 1 onion
• 2 cloves of garlic
• ½-1 red chili, depending on how hot you want the dish
• ½ aubergine
• neutral oil to cook in
• 250 grams of crushed tomato (from can)
• water
• salt and pepper
• 1 teaspoon of cumin
• saffron, just a tad bit, less then half a package (they come in 0.5 gram packs here)
• chili powder (if you want a bit more heat)

The how to:

1. Start with cutting the ham and aubergine into cubes, roughly 1×1 centimeter. Slice the mushrooms. Chop the onion into rather rough bits, the garlic and red chili finely.
2. Heat up a saucepan or Sauteuse Pan if you got one. Put the oil, chili, garlic, mushroom and onion in. Fry for a couple minutes so the onion gets soft. Add the aubergine, fry shortly.
3. Poor in the tomatoes, if it seem to thick add a little water. Flavor with the spices to your liking, let simmer for a few minutes, until pasta is boiled.

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