This recipe is delicious and easy to make, if you add meat to the sauce, it is ideal as a main dish.
Learn more about Fernanda Enriquez
Ingredients6 portions
Preparation
Cook the fusilli according to the time indicated on the package.
Blend the tomatoes and fry in the olive oil, season with salt and pepper and let reduce.
Meanwhile, slice the eggplant into 1 cm thick slices and broil in the oven for 15 minutes at 180 ° C or until soft.
Mix the pasta with the tomato sauce and the aubergine. Grate Parmesan cheese on top and garnish with chopped parsley.
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