Spaghetti with eggplant
Instructions
Cut the Eggplant into small cubes and put them in salt for about 30 minutes.
To wither in the onion oil and chopped basil, add the Eggplant and the nut and pepper.
Cook spaghetti in boiling salted water until al dente, drain, toss with diced mozzarella and Eggplant sauce and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 3 eggplant
- 1 onion
- 50 g of mozzarella
- 1/2 nut
- Basil
- Olive oil
- Salt
- Pepper