Ketchup Spaghetti is Delicious

I'm gonna do up a quick post about a food that we have fallen in love with. We've already made it twice, and will probably make it again later this week: Japanese style Spaghetti Neapolitan.

Made with the freaky Japanese ketchup that comes in a soft bottle, plus the AMAZING Japanese eggplant, which tastes so entirely different than what we get in the US. These なす are deep purple, but almost flat white inside with an even texture, probably because they are so thin and short... but they are full of flavor! Very little bitterness too, and the recipe takes care of that so by the time you bite into one, they are just sweet and salty and delicious :)

Serves 2

3 cloves garlic, minced
1 small onion, sliced
olive oil
1 japanese eggplant, chopped
salt
oregano

enough spaghetti for two people

200 ml Japanese style ketchup (if using american ketchup, try to avoid heinz and use a less salty/sugary ketchup)
1/2 cup of beans (whatever you like, here there are small cans of mixed beans)

Cook spaghetti until done, drain and set aside.

While spaghetti is cooking, sautee garlic and onions in a generous amount of olive oil. When onions start to soften, add eggplant, a few generous pinches of salt, and maybe 1/2 tbsp dried oregano. Cook until eggplant loses most of its bitterness. Add more salt if this takes too long.

Add spaghetti noodles to the onions of garlic, mix up, then slowly mix and add the ketchup. Add beans, heat until hot and the noodles are evenly covered and sticky. We'll add some pics when we remake it later this week, or check the photobucket for a pretty sad picture that does not properly convey its deliciousness.

Enjoy! Kind of reminds me of mac and cheese with the saltiness, plus I usually use ketchup on mac and cheese anyway.