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pasta suggested:
pen points or small linguini 1 pound ingredients: eggplants 1 pound 1 pound of chopped canned or fresh tomatoes 2 spoonfuls of mix of onion, garlic, parsley and basel 5 spoonfuls of olive oil extra basel and parsle hot pepper Wash eggplants remove the green part, make slices and cut them in dices of about half inch or less. If the eggplants are not ripe enough, you should put them, after having sliced them as explained above, under salt for about two hours then wash out the salt with water and make dices. This procedure will eliminate some of the bitter taste. Put the mix in a large frying pan with oil and warm it up. Add the hot pepper. Add the eggplants made in small dices and salt. Cook for about 10 minutes, stirring with a wooden spoon. You might need to add a couple of spoon of olive oil while cooking. Add the tomatoes adjust with salt and continue cooking for about 20 minutes. Before seasoning the pasta and while the sauce is still hot, add two spoons of fresh olive oil, some basel leaves and a spoonful of chopped parsley. This recipe does not need parmesan cheese, but if you add it you might like the combination even better |
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Eggplants
and Tomatoes