Spaghetti and eggplant
Instructions
Cook spaghetti al dente.
Meanwhile, Peel the garlic and roast it in a saucepan with oil; then remove it, then add the Eggplant and olives coarsely and let stand for a few minutes.
Add tomato sauce, stir, cover and cook over low heat for 10 minutes.
Drain the spaghetti, toss with the Eggplant sauce, Basil perfuming with washed, shredded and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 20 pitted black olives
- 125 g of aubergines in olive oil
- 2 cloves of garlic
- 4 tablespoons of olive oil
- Basil
- 1 glass of tomato
- Salt