Pasta with roasted eggplant
Instructions
Take care first of Eggplant: spuntatele, wash, dry, cut into slices and put them to drain in a colander with a sprinkling of salt.
After about an hour, flour them and FRY strizzatele in oil (or, if not tolerated the fried, baked arrostitele).
Cook the pasta in plenty of boiling salted water until al dente, drain, dress with the tomato sauce.
Oil, grease a baking sheet and spread a layer of dough, dress with oregano, chopped olives and capers, rinsed.
cover eggplant, sauce and pasta again; Add a few more bit of olives, capers, oregano and cover everything with the tomatoes cleaned and cut into thick slices horizontally.
Add salt, dust with a little paprika and then fired in a kiln vibrant for just over a quarter of an hour, until the tomatoes are wilted.
Ingredients and dosing for 4 persons
- 2 large aubergines
- Wheat wholemeal flour
- 400 g of pasta pasta integral type
- Tomato sauce
- Oregano
- 150 g of black olives
- 1 handful of salted capers
- 4 large ripe tomatoes
- Red chili powder
- Olive oil extra virgin
- Salt