Macaroni with sardines, tomato and eggplant

Name: macaroni with sardines, tomato and eggplant
Total time: 15 min
Yield: 4
Ingredients: 300 gram great macaroni; 1 eggplant; 100 milliliters olive oil; 100 milliliters sunflower oil; 1 onion; 2 clove garlic; 4 tomato; dash White wine; 2 tin can sardine fillet; 2 tin can tuna on oil; 0.5 tablespoon fresh thyme; 3 tablespoon flat leaf parsley

Ingredients

300 gram great macaroni
1 eggplant
100 milliliters olive oil
100 milliliters sunflower oil
1 onion
2 clove garlic

4 tomato
Dash White wine
2 tin can sardine fillet
2 tin can tuna on oil
0.5 tablespoon fresh thyme
3 tablespoon flat leaf parsley

Directions

Cook the macaroni with salt al dente.
Sprinkle the aubergine with salt in small cubes. Heat the olive or sunflower oil and fry the aubergine golden brown. Spoon the eggplant on kitchen paper and drain.
Fry the onion and garlic in the shortening and scoop the tomato pieces through. Bake 3 minutes.
Add a dash of white wine (or a little bit of cooking liquid). Add the sardines or tuna oil, the eggplant, the fresh thyme leaves and 1 tablespoon of chopped (flat) parsley. Let the sauce thicken slightly. Season with salt and pepper.
Put the drained pasta through and sprinkle with 2 tablespoons of chopped (flat) parsley.