Pasta con le Melanzane

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1 pound of pasta
extra virgin olive oil
3 large aubergines (eggplants)
a small piece of garlic
a sprinkling of oregano
2 or 3 fresh tomatoes
salt

Cut up the aubergines into small cubes and put them into a colander with some salt (this is to make them less bitter). Leave for 1 hour. After that you will find that the aubergines have left some black juice.

Put on the water for the pasta.

Take a large frying pan and put some extra virgin olive oil in it. Cut up the garlic and let it fry for 30 seconds (you don't want to burn it). Squeeze, pat dry and then add the aubergines and let them cook for a while, stirring now and again.

By this time the water will be boiling so put the pasta in and remember to check on the packet how long you have to cook it for.

Add the oregano to the aubergines and 2 or 3 peeled fresh tomatoes. You may need to dribble in a little more oil at this point. Drain the pasta and put it in the pan again with the aubergine mixture. Mix for about 1 minute over a moderate flame. Now you can serve it with a little Parmigiano and a little extra virgin olive oil.

Serves 5.



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