Pasta with eggplants, cherry tomatoes and garlic
Pasta with eggplants, cherry tomatoes and garlic
Ingredients
Instructions
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Add a lot of water in a pot and let it boil.
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Add the cut eggplants in a colander bowl, season them with salt and let them aside for 10-15 minutes.
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Add olive oil in a frying pan, let it heat well and sautée the eggplants for 10 minutes, on high heat.
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Add the garlic and sautée it slightly for a few seconds.
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Spice with oregano and chili flakes.
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Next, add the tomato sauce, heat it and add the cherry tomatoes.
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Add hot water, just enough to not completely cover them.
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Let it boil and lower the heat, on low to medium, cover lid and cook for 12 minutes.
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Meanwhile, boil the pasta.
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Once the sauce is ready, add basil, vinegar and adjust to your tastes with salt and pepper.
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When the pasta is boiled, add it in the sauce, mix and add a bit of its liquor, if necessary. This will help for the sauce to become mushy, since we don’t have any cheese.
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Serve in a deep plate with basil leaves, pepper and raw olive oil!
pasta, eggplant, cherry tomatoes, garlic