Summertime Spaghetti with Eggplant Sauce



1 packet spaghetti
4 large ripe tomatoes
1 to 1,5 kgr eggplants
1-2 garlic cloves
a bit parsley, mint or basil
a pinch of sugar
a little feta cheese or sklirotyri (greek hard cheese)
1 onion
olive oil
salt and pepper


wash and peel the eggplants and cut them into slices and then into squares. Salt them and leave them in a colander for about an hour and let them drain, to take out the bitterness. In the meantime, peel the tomatoes and cut them into cubes. Rinse the eggplants well and wring them thoroughly with your hands to remove the water. Peel and chop the onion and slice the garlic cloves. Add oil in a saucepan and saute our onion. Add oil in a saucepan and saute our onion. When it begins to wither, add the garlic and then add our tomatoes, sugar, salt and pepper, lower the heat and simmer our sauce for about 30 minutes. Add some olive oil in a wok or in a deep frying pan and fry the eggplant pieces, stirring them often. Add the tomato sauce to the eggplants and let them boil together for about 15 minutes. Finally, boil the spaghetti, and serve garnished with the eggplant sauce, some freshly chopped herbs (parsley or mint or basil) and crumbled feta cheese or grated sklirotyri.