Pasta with eggplant (3)
Instructions
Cut into slices the eggplant, sprinkle with salt, place on an inclined plane and let them make the bitter water.
Scalded, Peel and seed the tomatoes private.
In 10 cl olive oil sauté the garlic, add the chopped tomatoes and basil.
Add salt and pepper, Cook for 15 minutes.
Meanwhile, rinse the eggplant, drain and FRY in hot oil.
Meanwhile boil the spaghetti al dente, pour into a warm serving dish and add the tomato sauce and eggplants.
Serve with the grated ricotta; mix well and serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta spaghetti
- 3 eggplant
- 500 g of sauce tomatoes
- 2 cloves of garlic
- Basil
- Grated ricotta salata
- Olive oil
- Salt
- Pepper