Materials:
400 g of any type of pasta (just over ½ packet)
1 eggplant
3 tomatoes
2 cloves of garlic
½ teaspoon of olive oil
1 tablespoon of butter
1 teaspoon of sunflower oil
fresh basil leaves
Salt, pepper
Fabrication:
Peel the eggplants and cut them into thin slices.
Put sunflower oil in a small frying pan and fry the aubergines until they turn slightly in color, and leave them on parchment paper.
Meanwhile, grate or dice the tomatoes. Heat the olive oil and butter in a saucepan. Add the finely chopped garlic and add the tomatoes without turning their color and cook for 10 minutes.
Meanwhile, in another pot, boil water to boil the pasta. Add salt and add the pasta, boil for 10-12 minutes (Scalding time will vary depending on the type of pasta you use). Drain the water before it gets too soft.
Add the drained pasta to the tomato sauce you cooked and cook together for 2-3 minutes.
Before serving, add the fried aubergines and mix. Put the pasta on the serving plates, sprinkle fresh basil leaves on it and serve.
Additional Information:
You can grate parmesan cheese or white cheese on your pasta before serving.