into strips and arrange them in a colander sprinkled the water of bitterness. Wash the eggplants
, squeeze, put the garlic in a pan and a little 'oil, and cook it. Remove the garlic and put the eggplant
in the pan and cook for themselves for some time without adding water. In another pan put
tomatoes peeled and cut into pieces, cook until all the water will be lost. Add the tomatoes
to
eggplant, season with salt and continue cooking. Boil the pasta
quite al dente, season with the sauce, the
diced mozzarella and Parmesan
, place in a baking dish and pass it in the oven for a few minutes after the
pasta sprinkled with chopped basil.
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