Ingredients
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1 Eggplantcut into small cubes
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28 ounces Tomatoes
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10 ounces Pasta
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4 Garlic Clovecrushed
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4 tablespoons Olive Oil
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1/4 teaspoon Chili Flakes
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1 tablespoon Balsamic Vinegar
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1 teaspoon Sugar
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1 ball Mozzarella Cheese
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Parmesan Cheese
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Salt
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Pepper
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1 bunch Basil
Directions
Steps
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1
Done
|
Preheat oven to 240°C. Combine the eggplant, oil, salt, and pepper in a mixing bowl. Roast for 20 minutes after spreading on the tray. |
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2
Done
|
Put the eggplant to the pan, add garlic, chili flakes and cook for a couple minutes. Meanwhile, bring a large pot of salted water to the boil. Start cooking the pasta. |
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3
Done
|
Add the tomatoes and sugar to the pan, pour in the balsamic vinegar, simmer for about 15 minutes. |
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4
Done
|
Add the sauce to the pasta and toss until well coated. Into the pan, rip the mozzarella and toss briefly again. Immediately serve into bowls. Garnish with grated parmesan and basil leaves. |
