- 3 Aubergines
- 1 clove of Garlic
- 500g of Tomato Sauce
- 300g of Mozzarella
- Parmesan Cheese
- Olive Oil
Cut the aubergines in cubes in a bowl and sprinkle them with salt. Leave them to rest for 10 minutes.
In the meanwhile add two spoons of olive oil and the tomato sauce in a pan, add salt and cover with the lid of the pan and cook for 15 minutes at low heat.
Squeeze the aubergine with your hands and put them in a frying pan with a clove of garlic and three spoons of olive oil. Fry the aubergines at medium heat until they are soft.
At this point add the tomato sauce to the aubergines and cook everything together for 5 minutes. Add the fresh basil to finish the sauce.
Cook any type of short pasta very al dente.
Cut the mozzarella into small cubes.
When the pasta is ready add the aubergine sauce and also the mozzarella. Mix and put it in a baking tray and on top add two or more spoons of parmesan cheese.
Put the pasta in the oven for around ten minutes at 180 degrees until you see a crust on the top.
You can also eat this pasta without putting it in the oven.