Bucatini with eggplant (2)
Instructions
Cut into slices rather large eggplants, then put them on a lattice, sprinkle them with salt and put them under pressure for half an hour, so eliminate the vegetation water.
After being squeezed, cut the Eggplant into sticks and fry them in a pan with oil, then drain and put them on a sheet of absorbent paper.
Do Brown fried in oil, for 4/5 minutes, whole garlic clove and the Diced Bacon.
Private skin tomatoes and seeds, then chop coarsely and place them in the pan with the sauce.
Add a chilli and salt necessary, and then let it thicken the sauce gently for 15 minutes.
A few minutes before removing from heat, add the diced mozzarella.
Pour the gravy over bucatini facts boil in a pot filled with salted water, sprinkle with the Eggplant and stir well.
Place on the surface chopped hard-boiled eggs and bring immediately to the table.
Ingredients and dosing for 4 persons
- 300 g of type pasta bucatini
- 80 g of bacon
- 2 hardboiled eggs
- 100 g of tomato
- 2 eggplant
- 1 clove of garlic
- 100 g of mozzarella
- 1 chili
- 1/2 cup of olive oil
- Salt