Italian pastasciutta, one-plate meal

Ingredients

• 160 g (5.6 oz) spaghetti
• 2 tablespoons extra virgin olive oil
• 100 g (3.5 oz) raw ham
• 1 200 g (7 oz) aubergine (eggplant), cubed with its skin
• 3 medium size ripe tomatoes (about 300 g – 10.6 oz), chopped
• 150 g (1.8 oz) fresh young onion, finely chopped
• 1 tablespoon dried chives
• 1 tablespoon dried parsley
• Salt

You may like

Italian eggplant gratin parmigiana

Preparation

• Cook pasta, al dente, according to the instructions on the package.
• Meanwhile prepare the sauce. In a wok put the olive oil, cubed aubergine and onion.
• Sauté for ten minutes, stirring frequently. Then add the chopped tomatoes and aromatic herbs.
• Increase the heat and cook for other few minutes stirring now and then. Switch off the gas.
• Cut the ham into thin strips.
• Drain pasta and pour in the wok. Cook for only a minute stirring and adding the ham strips few seconds before switching off the gas.