Calamari with wholegrain spaghetti
Follow package instructions to thaw the calamari.
Clean the calamari by removing the insides and membrane.
Separate the bodies from the tentacles. Cut the squid tentacles just above the eyes to avoid getting dirty.
Rinse well and drain in a colander.
Debitter the eggplant in a small bowl of water for some time and then drain well.
Add salt and pasta to the boiling water. Cook according to package directions, drain and add a little olive oil to keep them from sticking.
Use a small sieve to separate the flesh from the tomato juice.
In a deep pan, sauté the onion in olive oil until wilted and add the tomato flesh. Add the stock, salt and sugar and simmer for about 4 minutes, stirring constantly.
Add the eggplant, tomato juice, parsley, garlic and calamari and cook for another 5 minutes. Finally, add the pasta and remove from heat. Sprinkle with marjoram, add margarine and mix well.
Serve hot.
Optionally, you can add 2 tbsp grated parmesan and mix well before serving. Alternatively, sprinkle the dish with parmesan and freshly ground pepper and serve
