Description
Of course, this dish is an original recipe, but I used what I had in the fridge
Ingredients
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Pasta
400 g
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Eggplant
250 g
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Ketchup
2 Tbsp
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Red onion
0.5 piece
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Olive oil
3 Tbsp
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Flour
1 Tbsp
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Greens
1 tsp
Cooking
Boil the pasta in salted water until tender
Aubergines very finely chopped, salt and leave for 10 minutes, then rinse off the salt with cold water.
Onion (I prefer somehow red, any) finely chopped. In skillet, heat olive oil and sauté the onions with the eggplant until Golden brown.
In glass, mix the ketchup, flour and half Cup of boiled water. All this mixture pour in the pan with the eggplant.
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