Pasta alla Caterina
lucia
ingredients
- 3 eggplants, diced
- salt and pepper
- 2 1/4 ripe tomatoes
- 3 tbsps extra virgin olive oil
- 2 garlic cloves, minced
- 1 onion, minced
- 6 basil leaves, chopped
- 1 lb spaghetti
- Grated cheese
directions
- 1
Sprinkle the eggplant with salt and leave to drain in a colander for 30 minutes.
- 2
Chop tomatoes.
- 3
Heat 1 tablespoon of olive oil in a frying pan and sauté the garlic and onion until golden.
- 4
Add the tomatoes and stir well.
- 5
Season with salt and pepper, add the basil and cook for a few more minutes.
- 6
Heat the remaining olive oil in another frying pan and fry the eggplant.
- 7
Drain and dry on paper towels.
- 8
Bring a large pot of salted water to a boil and cook the pasta until al dente.
- 9
Drain and toss with the tomato sauce.
- 10
Stir in the eggplant and sprinkle with cheese.
- 11
Stir and serve immediately.
Source: Caterina Cusenza
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