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.
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