Spaghetti with Eggplant/normal
Instructions
Wash the eggplant, slice them thinly and then place them on a large screen. Sprinkle with salt and leave for an hour or two for you to lose all their bitter water.
Scalded in boiling water the tomatoes, Peel and remove seeds. Pour into a pan, 100 g of olive oil, then add the crushed garlic and place the pan on the fire; as soon as the garlic saràcolorito add shredded tomatoes and chopped Basil.
Add salt, pepper and cook for 15 minutes. Put on the stove boiling salted water and when it will lift the boil cook spaghetti.
Meanwhile, dry the slices of Eggplant and FRY in plenty of oil; with the scoop the meat and then season with salt and pepper. Drain the pasta slightly al dente, pour into a bowl and dress with the sauce. Mix well and serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 350 g spaghetti type noodles
- 500 g ripe tomatoes
- 3 eggplant
- two cloves of garlic
- a pinch of basil
- olive oil
- salt and pepper