The single portion in the picture contains a whole onion and a whole aubergine (a medium one). As you can see, the quantity is not excessive once the vegetables have cooked down.
I prepared the aubergines according to my newly discovered, saucepan method. The anchovy is there to add some depth of flavour, not to provide fishiness.
2tbsp olive oil
1 clove garlic, chopped
1 medium onion, sliced
1 anchovy, drained
1 medium aubergine
Salt
1tsp harissa
125g spaghetti
Parmesan cheese, grated
Warm the oil in a heavy saucepan over a gentle heat. Throw in the garlic, and let it sizzle gently for 30 seconds or so. Add the onions, and cook for five minutes, or until they start to soften. Stir in the anchovy, and mash it up.
While the onion is cooking, cut the aubergine into small cubes. Tip them into the pan containing the onions, add the salt (to taste) and harissa, give everything a good stir, and put on the lid. Continue to cook, over a gentle heat and with the lid on the pan, stirring regularly. There should be enough liquid and steam from the onions to prevent the vegetables from sticking. The aubergines will be thoroughly soft in 15 to 20 minutes.
Cook the spaghetti according to the packet instructions. Drain, and toss with the vegetables. Serve with the cheese to sprinkle on top.
You could use dried, whizzed chillis instead of the harissa. Or some cayenne pepper. If you don't like hot things, you may need some other ingredient instead - a dstsp of tomato paste, say.
I prepared the aubergines according to my newly discovered, saucepan method. The anchovy is there to add some depth of flavour, not to provide fishiness.
2tbsp olive oil
1 clove garlic, chopped
1 medium onion, sliced
1 anchovy, drained
1 medium aubergine
Salt
1tsp harissa
125g spaghetti
Parmesan cheese, grated
Warm the oil in a heavy saucepan over a gentle heat. Throw in the garlic, and let it sizzle gently for 30 seconds or so. Add the onions, and cook for five minutes, or until they start to soften. Stir in the anchovy, and mash it up.
While the onion is cooking, cut the aubergine into small cubes. Tip them into the pan containing the onions, add the salt (to taste) and harissa, give everything a good stir, and put on the lid. Continue to cook, over a gentle heat and with the lid on the pan, stirring regularly. There should be enough liquid and steam from the onions to prevent the vegetables from sticking. The aubergines will be thoroughly soft in 15 to 20 minutes.
Cook the spaghetti according to the packet instructions. Drain, and toss with the vegetables. Serve with the cheese to sprinkle on top.
You could use dried, whizzed chillis instead of the harissa. Or some cayenne pepper. If you don't like hot things, you may need some other ingredient instead - a dstsp of tomato paste, say.
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