Ingredients
- 400 g macarounes (Karpathian pasta)
- 400 g eggplants
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 3 ripe tomatoes, finely chopped
- 2 bay leaves
- Salt
- Pepper
- Sweet paprika
- Olive oil
- Grated cheese for topping
Preparation for the Eggplants
- Prepare the Eggplants:
Wash the eggplants, slice them into rounds, sprinkle with salt, and let them sit to release their moisture. - Make the Sauce:
In a pot, heat olive oil and sauté the onions and garlic for 3-4 minutes. Add the tomatoes, salt, pepper, paprika, and bay leaves. Let the sauce simmer for about 10 minutes. - Cook the Eggplants:
In a frying pan, heat a bit of olive oil and lightly sauté the eggplant slices. Once ready, transfer them to the pot with the sauce and let everything simmer together for 15-20 minutes until the sauce thickens.
Preparation for the Macarounes
- Cook the Pasta:
In a large pot, bring salted water to a boil. Add the macarounes and cook for 30-35 minutes or until fully cooked. - Drain and Prepare:
Once cooked, turn off the heat, add half a liter of water to the pot, and then drain the pasta. - Serve:
Plate the macarounes, top them with the eggplant sauce, and finish with grated cheese of your choice.
A Taste of Karpathos:
This Karpathian Macarounes with Eggplants dish is a delightful way to enjoy traditional Greek flavors. The combination of hearty pasta, rich eggplant sauce, and grated cheese creates a comforting and satisfying meal. Enjoy this taste of the Aegean in every bite!
