Summer pasta with ricotta

Name: summer pasta with ricotta
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Spaghetti; 1 eggplant; 2 el traditional olive oil; 2 toe garlic; 5 vine tomato; 15 g fresh basil only the leaves; 100 g capers; 250 g ricotta

Summer pasta with ricotta, capers, basil, eggplant and tomato.

Ingredients

300 g Spaghetti
1 eggplant
2 el traditional olive oil
2 toe garlic

5 vine tomato
15 g fresh basil only the leaves
100 g capers
250 g ricotta

Directions

Cook the spaghetti al dente according to the instructions on the package.
In the meantime cut the eggplant into slices and halve them. Heat the oil in a frying pan and fry the aubergine in brown for 3 minutes.
Squeeze the garlic, add and cook for 1 min. Cut the tomatoes into pieces, add and cook for 5 minutes.
Remove the pan from the heat and pour in the basil leaves and capers. Season with pepper and salt.
Mix the spaghetti with the vegetables and spread over plates. Serve with the ricotta.