Pasta with eggplant
Instructions
Cut eggplants into strips, place them in a colander sprinkled with bitter water.
Wash the eggplant, squeeze, put garlic in a frying pan and a little oil, roast it.
Remove the garlic and put the eggplants in skillet and let it cook for some time without adding water.
In another pan put the peeled and sliced, let them cook until all the water will be lost.
Add tomatoes to eggplant, add salt and continue cooking.
Boil the pasta quite al dente, season it with the sauce, diced mozzarella and Parmesan, place it in a roasting pan and pass it into the oven for a few minutes after I sprinkled the dough with chopped Basil.
