Spaghetti with eggplant and olives
Spaghetti with eggplant and olives- a recipe.
- Spaghetti for 4 servings;
- 1 large eggplant;
- 400 ml. tomatoes in its own juice
- a handful of olives;
- 1 tsp dried oregano;
- 3 cloves of garlic;
- 1 tbsp. olive oil
Fry onion and garlic in olive oil until golden brown. Eggplant shall be cut into small cubes, olives as you like. Add eggplant and olives to the frying pan, fry with onion and garlic for a few minutes. Pour the tomatoes in the juice (can be sliced fresh tomatoes without the skin), salt and season with generously dried oregano. Stir and stew without lid on medium heat for 8-10 minutes.
During this time, the eggplant cubes will be soft, will provide juice that is mixed with tomato juice and spices, you get a thick and fragrant sauce. We shift to him just cooked spaghetti. Thoroughly mix to make the sauce cover the spaghetti evenly.Remove from fire.
Sprinkle such delicious spaghetti before serving with grated parmesan or chopped parsley. Serve immediately.
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