Noodles with eggplant and tomato

2_03264 NOODLES with Eggplant and TOMATO SAUCE INGREDIENTS for 4 PEOPLE 1 kg of red tomatoes, eggplant, 4 a package of egg noodles, 8 anchovy fillets, 250 g cheese, 50 ml of olive oil, a clove of garlic, 2 tablespoons fresh oregano, salt, oil.

Grease the Aubergine with oil and arrange on a baking plate; cut the tomatoes in half, season with salt and oil and put them close to the eggplant.

Cook in the oven at medium temperature for about an hour.

Peel the Eggplant and put them in a blender with the garlic, anchovies and olive oil.

Meanwhile, Cook the pasta according to directions on package and drain.

put it in a bowl, cover it with the Eggplant and even ' move over roasted tomatoes.

Cut the cheese into slices and spread over dough; Sprinkle with oregano and wet with a little olive oil.