Bucatini with eggplant
Instructions
Cut the Eggplant into small cubes and put them in salt for about 30 minutes.
Let wilt in olive oil onion and parsley, then add the Eggplant and the nut and pepper.
Cook pasta in salted water, drain it al dente, season it with diced mozzarella and Eggplant sauce.
Ingredients and dosing for 4 persons
- 350 g of type pasta bucatini
- 2 eggplant
- 1 onion
- 50 g of mozzarella
- 1/2 nut
- Parsley
- Olive oil
- Salt
- Pepper