Description
I come to you with pasta in vegetable sauce. Prepare and make as it is delicious. Recommend.
Ingredients
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Pasta
250 g
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Eggplant
2 piece
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Tomato
4 piece
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Garlic
2 tooth
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Basil
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Ricotta
100 g
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Olive oil
4 Tbsp
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Salt
-
Black pepper
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Chili
Cooking
Here and all products washed and ready to use.
Eggplant cut into strips, sprinkle three pinches of sea salt, mix.
Put under pressure for 40 minutes to left bitterness.
Blanched tomatoes are cleaned from the skin, cut into small cubes, garlic finely, slice the chilli finely.
Garlic along with the pepper is fried on a heated two tablespoons of oil in a frying pan until the emergence of a strong garlic aroma. After frying the garlic is not thrown away. Alternatively, crush the garlic with the blade of a knife, fry with pepper, and then remove.
Add to pepper with garlic tomatoes and carcass 10-15 minutes.
After 40 minutes, gently washed the eggplant, squeeze and fry in the remaining oil until soft (20 minutes).
Combine the tomatoes with the eggplant, I put out another 5 minutes, then perchu, salt, sprinkle with coarsely chopped Basil.
Pasta cook in salted water until al dente (i.e. not fall apart) and looks around in a colander, dry.
Combine pasta with vegetable sauce and mix thoroughly.
Later in the recipe you should sprinkle the pasta with the ricotta sauce. As often happens, until you open the box with the product you can not guess what he looks like. So this time, crumble the ricotta failed, had to spread out with a spoon. Immediately submit.
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