Pare the skin from the aubergines and then dice the flesh. Leave the little cubes for 10 minutes in salted water.

Brown the onions in oil and add the diced aubergines. Quench with wine. Season with salt and pepper. Leave to boil for 10 minutes.

Add the tomato juice and simmer until the sauce thickens and is reduced by half.

Boil the spaghetti is salted water. Drain, mix with a little olive oil and serve.

Pour aubergine sauce over each helping. The dish calls for a wine that is both full-bodied and fresh.

How about a Gerovasileiou or an Amethystos fumé? We also suggest Grandrose Emery and smooth red wines such as Nemea Papaioannou or Cambello Skoura.