Pasta à la Katrin

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Italian




Cooking time


Total time



I had this pasta sauce for the first time when I was visiting my friend Katrin in Hamburg. It took a while for her to prepare it before she was satisfied with the taste. The quality of the sauce depends on your patience. It should be well reduced. That’s crucial for the taste and the substance. Patience it is, but it’s for a good cause.


  • 2 eggplants

  • 1 kg ripe tomatoes

  • 3 cloves garlic

  • 1 small can tomato puree

  • 1 bouquet fresh basil

  • 100 gram vegan parmesan cheese

  • 1 package spaghetti

  • 2 large onions

  • 1 dried bay leaf

  • 125 ml olive oil


  • Cut the onions in small pieces.
    Cut both ends off of the eggplants and cut them in dices.
    Cut the tomatoes in dices
    Cut the garlic in thin slices.
  • Heat a thick bottomed pan and pour in the olive oil.
    Fry the onions golden. Add the garlic and fry them for two minutes.
    Add the eggplants and fry them really well, minimum 15 minutes.
    If the eggplant sucks in a lot of olive oil add more olive oil.
    If you have the feeling that the eggplant is well fried, add the tomatoes.
    Turn down the heat, add the bay leaf. You can keep the lid on but keep an opening to let the moist escape from the sauce.
  • In the meantime cook the pasta according to the instructions on the package.
  • Cut the basil leaves.
  • If the sauce remains too thin, turn up the heat. You can add the tomato puree now en stir it well.
  • Add the parmesan cheese and the fresh basil.

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