The aubergine is marinated in advance, so you only have to cook the spaghetti immediately before eating.
Preparation time 13.5 hours - the day before - including 12 hours marinade time
Preparation time 20 minutes - on the day
Ingredients for four people
150ml vegetable stock
150ml white wine vinegar
Two teaspoons balsamic vinegar
Three tablespoons of olive oil
One fresh oregano branch
500g aubergine, peeled and thinly sliced
Two tablespoons of extra virgin olive oil
Two cloves garlic, crushed
Two tablespoons of chopped fresh oregano
Two tablespoons of finely chopped, toasted almonds
Four tablespoons diced red bell pepper
A quarter of a freshly squeezed lemon
Grated zest and juice of one orange
Salt and pepper
Pour the broth and the two vinegars into a pan and bring to a boil over low heat. Add two teaspoons of olive oil and the oregano sprig and simmer gently for 1 hour.
Slice the aubergine into the pan, remove from the heat and let stand for 10 minutes.
Mix marinade oil, garlic, oregano, almonds, pepper, lemon zest and orange juice in a large bowl. Season with salt and pepper.
Remove the aubergine from the pan with a slotted spoon and drain well. Place the slices in the marinade and leave for 12 hours.
Boil salted water in a large pan. Add half of the remaining oil and the spaghetti and cook the pasta until al dente. Drain the pasta and mix with the remaining oil. Place the pasta on a plate, and serve the aubergine slices and the marinade on it.
A little tip: tear up a fresh buffalo mozzarella into small pieces and spread over the finished dish.
Enjoy, with all the best wishes from your chef Dani Mottillo, Antica Italia, Quesada.