Pasta with eggplant

Method

• Fill a pot with water, add salt. Cook tagliatelle until it is done. Drain the pasta in a colander and transfer to a serving bowl.

  

• Wash the eggplant, slice off top and bottom. Cut into thin slices, then cut into strips.

  

• Heat the frying pan, pour olive oil. Brown the eggplants until translucent. 

  

• Wash the tomatoes, then cut into cubes. Simmer with the eggplants until done.

  

• Crush the garlic in a press and add to the vegetables. Season with spices.

  

• Pour vegetable sauce over pasta.