Pasta with eggplants, cherry tomatoes and garlic
Ingredients
- 220 grams spaghetti (or whatever kind of pasta you have)
- 1 eggplant (cut in cubes)
- 8 cherry tomatoes (cut in half)
- 1 teaspoon of tomato sauce
- 2 cloves of garlic (cut in slices)
- salt (preferably)
- pepper (preferably)
- oregano (preferably)
- chili flakes (preferably)
- 1 tablespoon of vinegar (optionally)
- olive oil (preferably)
- fresh basil (as much as you want)
Instructions
- Add a lot of water in a pot and let it boil.
- Add the cut eggplants in a colander bowl, season them with salt and let them aside for 10-15 minutes.
- Add olive oil in a frying pan, let it heat well and sautée the eggplants for 10 minutes, on high heat.
- Add the garlic and sautée it slightly for a few seconds.
- Spice with oregano and chili flakes.
- Next, add the tomato sauce, heat it and add the cherry tomatoes.
- Add hot water, just enough to not completely cover them.
- Let it boil and lower the heat, on low to medium, cover lid and cook for 12 minutes.
- Meanwhile, boil the pasta.
- Once the sauce is ready, add basil, vinegar and adjust to your tastes with salt and pepper.
- 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.
- Serve in a deep plate with basil leaves, pepper and raw olive oil!
pasta, eggplant, cherry tomatoes, garlic