Spaghetti With Eggplant
8 ingredients
2 steps
Ingredients
- 6 eggplants
- salt and pepper
- olive oil
- 2 garlic cloves, crushed
- 2 lbs. ripe tomatoes
- 2-3 sprigs basil, finely chopped
- 1 1/2 lbs. spaghetti
- 3/4 cup grated Pecorino or Parmesan cheese
Directions
-
1Wipe the eggplants, peel them and cut them into thin slices. Sprinkle with salt and leave in a colander or on a tilted plate for 1 hour to drain off their bitter juices.
-
2Wipe the slices dry and fry in hot oil, a few at a time, until brown on both sides. Drain on paper towels.
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