This recipe is simple. There’s no meat in it, so it’s a perfect choice for vegetarians. An easy summer dinner ready in a couple of minutes. Enjoy!
400 g pasta
2 medium eggplants
500 g tomatoes, diced
1 medium onion, diced
2-3 garlic cloves, finely chopped
12 leaves fresh basil
Parmesan cheese to taste
salt and pepper to taste
5 tablespoons olive oil
How It’s Made?
Step 1: Cook pasta according to package directions.
Step 2: Cut the eggplant into cubes and set aside.
Step 3: In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to change color.
Step 4: Add eggplants, stirring gently. Cook for about 5-8 minutes.
Step 5: Add tomatoes and simmer until eggplants are tender.
Step 6: Add salt and pepper and then toss in cooked pasta and chopped basil.
Step 7: Stir in grated Parmesan cheese and decorate with mozzarella balls.