Napolitan with Lots of Eggplants

Napolitan with Lots of Eggplants

Made with our own homegrown eggplant and green pepper.

Ingredients: 4 servings

4 servings
Eggplants (small Japanese variety)
Green peppers
Onion (small)
Cherry tomatoes
Wiener sausages
5 - 6
5 tablespoons
Butter (unsalted)
10 g


1. Cut the eggplant into half moons and soak in a bowl of water.
2. Julienne the green pepper and finely mince the onion. Wedge-slice the tomatoes and slice the sausages diagonally.
3. Boil the spaghetti as directed on the package. Boil the eggplant together as well. Drain both and then set aside.
4. Melt butter in a heated pan, and cook the ingredients from Step 2.
5. Once the vegetables have wilted, add ketchup and boil until the liquid has evaporated.
6. Once the liquid has evaporated, add the eggplant and spaghetti.
7. Flavor with salt and pepper and you're finished.

Story Behind this Recipe

I love eggplant, so I tried adding it to napolitan.
When it's in season you can eat a lot of it.