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 2 eggplants
1 kg 1 ripe tomatoes
3 cloves 3 garlic
1 small can 1 tomato puree
1 bouquet 1 fresh basil
100 gram 100 vegan parmesan cheese
1 package 1 spaghetti
2 large 2 onions
1 1 dried bay leaf
125 ml 125 olive oil
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