Fry each vegetable extra in a pan with olive oil (not too hot):
Slice the eggplants, then quarter them again, fry them and put them on a paper towel. Cut the cocktail tomatoes in half, fry them and finally add the garlic and basil.
Quarter and finely chop the fennel, fry. If you don’t like fennel, just leave it out. Quarter the olives and lightly fry them for a very short time, no more than 1 minute. Mix the sautéed vegetables in a bowl, season with balsamic vinegar, Maggi, some olive oil and salt and pepper, add 1 clove of garlic if necessary.
Bring everything to a boil in a pot with the tomatoes.
Season to taste with sugar and salt if necessary.
Pour the sauce over the spaghetti cooked al dente.
Sprinkle grated parmesan on top. The sauce tastes even better the next day, because everything is cooked through.
It goes well with mixed salad. Antipasti: You could also put the sauce in jars, top with 3-4 tbs olive oil.
Turn the jar for 1/2 hour, let it cool and let it stand in the refrigerator for 1-2 days.
Serve with white bread or ciabatta, ital.
Salami, South Tyrolean bacon, Parmesan cheese and if necessary still olives with core and a glass of red wine serve.
