Noodles with eggplant
Instructions
Wash and dry the eggplant.
Cut them into slices without Peel and FRY in abundant oil.
In a pan heat two tablespoons of olive oil, garlic clove insaporitevi whole and chopped tomatoes.
After 10 minutes remove the garlic.
Boil the noodles in salted water until al dente, drain and arrange in a baking dish.
Season with grated ricotta and tomato sauce when you added a pinch of salt, a pepper and half the chopped Basil.
On the surface of the noodles arrange the fried Aubergine slices held well in hot and sprinkle whole basil leaves.
Accompanying wines: Soave DOC, Colli Martani Grechetto DOC, Taburno DOC White.
Ingredients and dosing for 4 persons
- 280 g of type pasta noodles
- 2 eggplant
- 250 g of peeled tomatoes
- 100 g of hard ricotta
- 10 leaves of basil
- 1 clove of garlic
- Olive oil
- 1 pinch of salt
- 1 pinch of pepper