Spaghetti with Eggplant (2)
Instructions
Brown garlic in 4 tablespoons oil, delete it and pour into casserole the tomatoes and chopped 1 bunch Basil.
Add salt, pepper and Cook 10 minutes over low heat.
Very thinly slice the eggplant, dip in flour and fry them.
Boil the pasta, drain and dress with the sauce, pecorino and eggplants cut into flakes.
Ingredients and dosing for 4 persons
- 2 = = Long Eggplant
- 400 g of type pasta spaghetti
- 2 cloves of garlic
- 600 g of tomato pulp
- Cheese
- 4 tablespoons of olive oil
- 1 handful of basil
- Flour
- Salt
- Pepper