Tomato & Eggplant Sauce Pasta

The eggplant is a wonderful vegetable with a sweet flavor and a lot of possibilities and different ways of cooking pleasure!
Today I will make a delicious sauce with them and some tomatoes from our garden to accompany a hearty pasta dish-Spaghetti Alla Norma.
Cook over low heat for a long time without losing its texture and structure. The cooking method is incrementally counted in this dish's final taste and aesthetics.
Yours!

work: 10′

time: 30′

easy:

Ingredients (4 servings) 350g (12.3 oz) spaghetti 2 eggplants ∼800g (1.8 lbs) 1 shot, olive oil 1 large onion 1 clove garlic 4 ripe tomatoes few basil leaves few dried tomatoes in oil salt & pepper grated parmesan	In a large saucepan add the olive oil and place over medium heat. Wash, wipe and cut the eggplants into large cubes. Add them directly into the pan to avoid browning. Peel and cut into crescents the onion and the chopped garlic. Add them to the pan to sauté with eggplants.	Mix carefully and sauté for some time to shine. At the same time cut the tomatoes into medium-sized pieces and add to the pan along with the remaining ingredients. Mix.
Let the vegetables simmer for 15'-20' until cooked and cut their juices but not to get dry, neither melt. Add the dried tomatoes, basil, finely chopped salt and pepper.	At the same time boil the pasta in salted water according to package directions or … our taste.	Drain the spaghetti, drizzle, optional, 2 tablespoons raw olive oil and serve on our plates, along with a strong dose of the sauce we made. Sprinkle with grated parmesan in a quantity our taste buds prefer!

Proposal: The tomatoes should not be peeled. Flavonoid antioxidants exist mainly in the peel.

Without the grated cheese is a very tasty Lenten dish. Your choice.

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Author Z. G.Sifaki