Cooking Steps

1. 

   Step1:Cut the eggplant into thick slices and then change it into small slices. Sprinkle a little salt on the surface. Fry it in olive oil until it becomes soft. The original recipe is to cut it into large slices and then change it into small slices. I cut it into small pieces and fry it again because I don't want to make the oil on the cutting board hiss. Moreover, the use area of the pot is also large after cutting i

2. 

   Step2:It can be fried in one pot slowly with eggplant and prepared with the following sauce in the other pot, because I don't have so many pots, so I have fried eggplant first and prepared for use

3. 

   Step3:It's peeled canned tomatoes that may not be easy to buy in China. Replace them with fresh tomatoes, but I think the taste and color are different after all. If you replace them with fresh tomatoes, you can add some tomato paste

4. 

   Step4:Peel and dice the red onion. Stir fry the remaining oil of Eggplant in the pot

5. 

   Step5:Crush the tomatoes in step 3 and add them to the pot in step 4. Add two pieces of fragrant leaves and boil them. Turn to a low heat and cook slowly for 5 minutes. If you want to keep some water, you can't boil them

6. 

   Step6:Don't pick out the fragrant leaves. Add a pinch of chili powder and a pinch of ground black pepper. Add the eggplant prepared in step 2 and mix it into the sauce for later use

7. 

   Step7:After the straight tube pasta is cooked, take out the drain water (when you start to make the sauce, you can boil the water to prepare the pasta. After the water is boiled, add 1 teaspoon salt to the pasta to cook. It's better that the pasta is also cooked when the sauce is ready. In this way, you can directly put it into the sauce

8. 

   Step8:Add spaghetti to the sauce prepared in step 6, mix well, put on a plate, and sprinkle parmesan cheese and fresh basil on the surface

9. 

   Step9:Finished product