- Put on the stove 2L of water;
- Cut the onions and chili pepper finely together;
- Cut the aubergine in dices, circa 1cm3, then put them in salt water;
- Add the olive oil in to a pan, mixed with the residual oil from the tuna;
- When the oil mix is warm, put onions and chili pepper, before they get brown add the wine.
If you don't want to open a new wine, while acknowledging you're doing something wrong, you can use a bit of water from the pasta pot;
- Add the diced aubergines, squeezing the water out of them;
- When the water's boiling add the kosher salt;
- Wait, you'll need 15 to 20 minutes for the aubergine to get softer;
- Then add the cut tomatoes or the sauce. If the tomatoes are not really tasty you can do half sauce half tomatoes;
- Throw the pasta in after
![\begin{figure}\centering\begin{tikzpicture}
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minutes, where ![\begin{figure}\centering\begin{tikzpicture}
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is the number of minutes needed to cook it;
- Let it cook until the aubergine gets really soft (approximately 15 minutes);
- Add the tuna, drain the pasta, add the pasta, correct the salt.
Tip: it's better to undercook pasta by 1-2 minutes and let it finish cooking with the sauce, it will take slightly longer
than in water, e.g. if you drain it 2 mins early it will need to cook 3 minutes in the sauce.
Aron Wussler
