Roasted aubergine in spicy tomato sauce
Eggplant from the oven, with spicy tomato sauce, grilled sardines and buffalo mozzarella.
Preheat the oven to 190 ° C.
Wash the aubergine and cut into cubes of 1½ cm.
Spread over the baking dish, drizzle with the oil and sprinkle with the Italian herbs and to taste with pepper and salt.
Roast the eggplant in the oven for about 20 minutes.
Meanwhile, clean the onion and garlic. Chop the onion and finely chop the garlic.
Heat the rest of the oil in a large saucepan and fry the onion with garlic for 3 minutes.
Add the tomatoes and break them into smaller pieces with a ladle.
Turn off the heat as soon as the sauce is boiling and cook over a low heat for 10 minutes. Add halfway the chilli flakes and possibly some salt.
Meanwhile, bring a large pot of water to the boil. Remove the eggplant from the oven and spread the tomato sauce over it.
Break the sardines into pieces and put them on the tomato sauce. Tear the mozzarella into pieces. Put the dish in the oven for another 5 minutes.
Meanwhile, cook the pappardelle in 4 minutes until al dente. Slice the parsley. Drain the pasta and spread over deep plates.
Divide the aubergine with tomato sauce over it. Sprinkle with the parsley and the drained capers.
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