Simple noodles with aubergines and mushrooms with flavor and without remorse. Prepare them and enjoy their original flavor.
Learn more about Ana Lozz
Ingredients4 portions
Preparation
The eggplant is cut lengthwise into one centimeter slices, salted and put in a dish rack with a plate on top. After 30 minutes, rinse and cut into cubes.
In a large thick-bottomed skillet, heat a little olive oil and sauté the mushrooms with the eggplant and garlic. We remove for 5 minutes and add the tomatoes that we have taken out of the can and chopped, we also add the liquid from the can. Cook slowly for 15 minutes. Then we pepper.
While cooking noodles or other long pasta to taste in plenty of salted water until al dente. We drain.
We put the noodles back in the same pot where we have cooked them, we add abundant chopped parsley, mix, pour the sauce, mix again.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: