Spaghetti with mushroom, tomato sauce and basil
- 500 g button mushroom
- 1 smaller aubergine
- 5-6 tomato
- 1 handful olives
- 500 g spaghetti
- fresh basil or coriander
- salt and pepper
Prepare the sauce: dice the aubergine and fry in olive oil. Add salt and pepper to taste. Peel the tomatoes, remove the seeds and dice finely. Add the tomatoes and the diced mushrooms to the aubergine.
Keep stirring for 2-3 minutes and then add the olives and crushed garlic.
Serve with the cooked spaghetti with grated Parmesan.