Ingredients
• 14 oz (400 g) Delvedere spaghettone quadrato
• 1 small leek
• 1/2 eggplant, deseeded and cut into strips
• 3 small artichokes
• 1 tomato
• 4 tbsps extra-virgin olive oil
• 2 garlic cloves
• 1 red chili pepper
• 1 lemon
• parsley, minced
• vegetable broth
• salt and pepper
Preparation
• Place the eggplant in a colander and sprinkle with salt. let sit at least 30 minutes to drain
• Meanwhile, trim the artichokes by cutting off the stem, removing the hard outer leaves and cutting off the leaf tips. cut in half and scoop out the choke. thinly slice the artichokes then let them soak in a bowl of cold water with the lemon juice.
• Heat the olive oil in a frying pan with the whole garlic cloves, the thinly sliced leek and the chili. let cook over low heat for 5 minutes. Drain, pat dry the eggplant on kitchen paper and add to the frying pan.
• Drain the artichokes and add to the pan as well.
• Cook for 6-7 minutes, adding a little hot broth and stirring frequently. add the tomato rinsed and diced, adjust the salt and sprinkle with parsley. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and add to the pan with the sauce and toss to coat. serve hot.
Preparation time 15 minutes – cooking time 25 minutes – Level of difficulty easy
