Spaghetti with eggplant
350 grams of pasta
6 garlic cloves
1/2 cup of good olive oil
3 medium eggplants
1. Cook the pasta as indicated on the box.
2. Peel the eggplants and cut them in small square pieces and mix them in a pan with a tablespoon of olive oil. Let them cook for about 15 minutes until they are golden brown. Then add on top, the garlic cloves cut in very small pieces.
3. Place on top flakes of parmigiano-reggiano and serve immediately.
Photo Credits: Anamaria Olaru
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