Pasta with eggplant and tomatoes

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients. Wash the vegetables and basil, dry them with paper towels. Tomatoes can be used fresh, after removing the skin from them, as well as canned - in their own juice, or tomato juice or paste. The dosage will need to be adjusted to your own taste, depending on the concentration of tomato. I had tomatoes in their own juice, which I pre-mashed with a blender.

2. Step 2:

   

   Cut the eggplant into small cubes.

3. Step 3:

   

   Chop the basil.

4. Step 4:

   

   Prepare the sauce. In a saucepan, melt the butter, put the eggplant and basil. Add tomatoes.

5. Step 5:

   

   Add salt and pepper (focus on your taste).

7. Step 6:

   

   Add garlic passed through the press.

8. Step 7:

   

   Bring the sauce to a boil and simmer for 15 minutes. Meanwhile, boil the pasta according to the instructions on the package.

9. Step 8:

   

   Discard the pasta in a colander. In no case do not rinse!

10. Step 9:

    

    Put the pasta on a plate, spread the eggplant-tomato sauce on top and sprinkle with grated Parmesan. Bon appetit!