Pasta with eggplant Sicilian style.

INGREDIENTS :

Get My 125+ Healthy & Yummy Recipes Cookbook Best cookbook Ever.

Rigatoni pasta
500 g cherry tomatoes
1 eggplant
1 mozzarella ball
grated parmesan
olive oil
Basil leaves
1 clove of garlic

Wash the eggplant, dry it and cut off the stem. Dice the eggplant (1.5–2 cm). Heat the olive oil in a pan and add the aubergines, fry for a few minutes. The aubergines must be nice and golden brown, then drain them on kitchen paper if necessary. Meanwhile, in the pan, add the olive oil with a clove of garlic, fry for a few seconds and add the tomatoes and let them fry well. Then add the fried eggplants to the sauce and cook for a few more minutes. Finally add the mozzarella in pieces and maybe a little bit of parmesan.

Cook the pasta, drain and mix with the sugo. Serve with freshly grated Parmesan. 😍

Get My 125+ Healthy & Yummy Recipes Cookbook Best cookbook Ever.