Recipe

On a Tuscan evening, the kitchen fills with the aroma of tomatoes and basil. You use the Geedel vegetable chopper to prepare the eggplant—cut into 3cm chunks, it transforms into delicate purple shreds with just 4 clockwise rotations. This saves 10 minutes compared to hand-cutting and prevents the eggplant from oxidizing and darkening. Paired with a fresh tomato sauce and tossed with pasta, it's a homely dinner your family will love—healthier than takeout, and brimming with European countryside charm.

Ingredients (Serves 2)

- 120g dried pasta  

- 1 medium eggplant (peeled)  

- 2 medium tomatoes  

- ¼ onion  

- 2 garlic cloves (minced)  

- 40g grated Parmesan cheese  

- 10g fresh basil (chopped)  

- 2 tbsp olive oil  

- ¼ tsp salt  

- A pinch of cracked black pepper  

Instructions

1. Shred the Eggplant

Cut the peeled eggplant into thick chunks and place them in the Geedel vegetable chopper. Rotate 4 times clockwise to create 0.2cm thin strips. Soak the strips immediately in salted water to prevent browning. The finely shredded eggplant softens quickly when cooked, absorbs the tomato sauce beautifully, and ensures no tough cores remain.

2. Prepare Onion & Tomato

Cut the onion into chunks and shred into fine strips with 3 rotations in the onion dicer (no tears!). Deseed the tomatoes, cut into 3cm pieces, and shred into thin strips with 2 rotations. The shredded onion forms a fragrant base, while the tomato shreds break down quickly into a sauce—no need to add extra water.

3. Simmer the Sauce  

Sauté the shredded onion and tomato with minced garlic, salt, and black pepper. Transfer to a manual food processor and blend for 30 seconds with the mixing paddle until smooth and uniform. This method creates a finer, more cohesive sauce than mashing with a spoon—ensuring every strand of pasta is evenly coated, with no chunky tomato bits left behind.

4. Cook Pasta & Combine

Cook the pasta according to package instructions until al dente. Drain well. In a pan, heat olive oil and sauté the drained eggplant shreds until tender. Add the tomato sauce and simmer for 3 minutes.  

Toss in the cooked pasta and stir-fry for 1 minute, allowing the sauce to cling to every strand. Finish with a generous sprinkle of Parmesan and fresh basil. Serve hot, evoking the warmth and simplicity of a European countryside meal.

Conclusion

This pasta dish perfectly fits the European family dinner vibe. The Geedel vegetable chopper makes prep effortless—turning a potentially time-consuming task into a quick, enjoyable process. With fresh ingredients and a silky homemade sauce, it's a wholesome, restaurant-worthy meal you can proudly serve any day of the week.