Gino d'acampos pasta with eggplant and tomato garlic sauce

Slice the basil leaves. Halve the tomatoes and remove the seed lists. Cut into tomatoes in quarters.

Bring the water with the bouillon tablet to a boil in a large pan.

Cut a slice of 1 cm from the aubergines on both sides (with the green). Cut each aubergine into cubes of 3 cm.

Cook the eggplant cubes 8 min. Over low heat in the stock. Drain in a colander and allow to cool.

When the blocks are cold, press out as much water as possible.

Press the garlic. Heat the oil in a large frying pan and fry the garlic for 1 minute. Add the aubergine cubes and fry them around brown in 5 min.

Stir occasionally with a wooden spoon; that's softer for the ingredients and your pan.

Add the tomato cubes, season with salt and pepper and let the sauce simmer for 15 minutes on medium heat.

Stir occasionally. Add the basil and the pieces of tomato and let the sauce simmer for another 10 minutes. Stir in the sauce every few minutes.

Meanwhile, cook the pasta in a large pan of boiling water with salt according to the instructions on the package al dente. Drain and put back in the pan.

Grate the cheese.

Pour the sauce over the pasta. Stir everything for 15 sec. quietly together, so that the flavors mix. Sprinkle with the Parmesan cheese and serve immediately.