How to make
Fry for 5 minutes in olive oil the finely chopped onions and garlic. Add the eggplant, cut into small pieces and after 3-4 minutes put the peeled and grinded tomatoes along with the tomato paste and sugar.
Season with 1 sprig of finely chopped basil, oregano, black pepper and salt and cook under a lid for 45 minutes on low heat.
Keep the sauce hot while you prepare the spaghetti. Boil them al dente according to the instructions on the package. When they are ready, remove them with a suitable pasta utensil and put them in the tomato paste, by increasing the heat. Add a little water from boling the spaghetti, in order to thicken the sauce, thanks to the starch in it.
When the liquid is reduced, add the Parmesan powder and if you are a fan of it, you can add more. Add the capers - whole or finely chopped. Shake the dish several times to mix the spaghetti with the tomato sauce.
Distribute the Mediterranean spaghetti with tomatoes in portions and put Parmesan cheese in flakes and stalks of fresh basil on top.
Enjoy your meal.
