Macaroni with eggplant and mozzarella

Name: macaroni with eggplant and mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 toe garlic; 2 eggplant; 2 onion; 4 el traditional olive oil; 400 g tomato cubes canned; 300 g Macaroni; 2 bag Mozzarella; 15 g fresh basil

Pasta in tomato sauce with vegetables, mozzarella and basil

Ingredients

Directions

Cut the eggplant into pieces and finely chop the garlic. Cut the onion into rings.
Heat the oil in a frying pan and fry the garlic and onion for 3 minutes. Add the eggplant and cook for 5 minutes.
Add the tomatoes and bring to the boil. Then simmer on low heat with the lid on the pan for 15 minutes. Season with salt and pepper .
Cook the macaroni al dente according to the instructions on the package.
Cut the mozzarella into pieces and tear the basil leaves.
Divide the pasta over plates. Divide the sauce and mozzarella over it. Sprinkle with the basil.