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Pasta alle Melanzane
Pasta con le melanzane (pasta with eggplants) is one of my favorite Italian pasta recipes...
Originally from Sicily, this pasta recipe is also called "Pasta alla Norma".
Tasty, easy and fast... ready?
Ingredients for 3 (hungry) people:
1 kg. (2 pounds) of pasta (you can use spaghetti or short pasta)
extra virgin olive oil
3 large aubergines (eggplants)
4 cloves of garlic
a sprinkling of oregano
3 or 4 fresh tomatoes
Cut up the aubergines (or eggplants) into small cubes and put them into a colander
with some salt (this is to make them less bitter.
Leave them rest for 1 hour. After that you will find that the aubergines have left some
black juice, so wash the eggplants of the salt.
At this point start to boil the water for the pasta.
Meanwhile take a large frying
pan and put some extra virgin olive oil in it. Chop the garlic
and let it sautee (you don't want to burn it). Squeeze, pat dry and then add the aubergines and let them cook for a while,
stirring now and again. By this time the water will be boiling so
put the pasta in and remember to check on the packet how long you
have to cook it for. Add the oregano to the aubergines and the peeled fresh tomatoes chopped. You may need to add in a little more
oil at this point. Drain the pasta and put it in the pan again with
the eggplants mixture. Mix for about 1 min. over a moderate flame.
Now you can serve it with a little Parmigiano and a little extra
virgin olive oil.