Spaghetti with eggplants and ham
Instructions
Saute the onion in oil, add Marjoram and cut Eggplant into sticks, sprinkle with salt and leave to cook for 5 minutes.
Pass the tomatoes and garlic with a vegetable mill.
In a bowl put the aubergines, tomatoes, Basil and cooked al dente spaghetti.
Mix everything together and serve with a dash of crude oil for every dish.
Ingredients and dosing for 4 persons
- 320 g of type pasta spaghetti
- 400 g of ripe tomatoes
- 1 350 g of eggplant
- 150 g of chopped onion
- 8 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- 8 leaves basil
- 1 sprig of fresh marjoram
- Salt