Tagliatelle with aubergine sauce

Name: tagliatelle with aubergine sauce
Total time: 20 min
Yield: 4
Ingredients: 2 eggplant; 50 milliliters oil; 1 onion shredded; 2 clove garlic shredded; 2 tablespoon tomato paste; 400 gram tomato cubes look; 400 gram tagliatelle; 50 gram mature cheese grated

Simple Italian tagliatelle with aubergines and tomato sauce.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Cut the aubergines into slices of 1 cm and cut them into small dice.
Put them in a colander and sprinkle them with salt. Spoon well and leave it for half an hour. Rinse the blocks and dry them in a clean cloth.
Bring a large pot of water with salt to the boil.
Heat the oil in a frying pan and fry the eggplant cubes light brown.
Add the onion and the garlic and fry for a few more minutes.
Add the tomato puree and cubes and bring to the boil. Let the sauce simmer uncovered for about 10 minutes. Season with salt and pepper.
Meanwhile, cook the tagliatelle al dente and drain. Scoop the tagliatelle through the sauce and serve with grated cheese.