Pasta with eggplant (2)
Instructions
Blanch the tomatoes, give them the Peel, remove the seeds and chop the flesh coarsely.
Peel the garlic and tritatelo.
Peel eggplants and cut into thin slices.
Cook the pasta in a pot of boiling salted water.
Heat two tablespoons of oil in a pan and let Brown, medium flame, eggplants with garlic.
A few minutes later joined a handful of thyme leaves and the flesh of the tomatoes.
Season with salt and pepper.
Continue cooking the sauce for a few moments.
Drain the pasta and put it in the Pan, mixing the salad dressing.
Turn up the flame.
Remove the Pan from the heat, add the cheese, cut into small pieces and ground pepper.
Mix again and serve immediately.
Ingredients and dosing for 4 persons
- 240 g of type pasta pasta of durum wheat flour
- 300 g of eggplant
- 2 ripe tomatoes
- 1 clove of garlic
- 1 sprig of thyme
- 100 g of smoked cheese
- 2 tablespoons of olive oil extra virgin
- Salt
- Minced 1 of pepper