Pasta (I used linguine this time, but short pasta is OK too)
Basil (I was out so I used a bay leaf instead)
3 to 4 leaves
Dice the eggplant, sprinkle lightly with salt, and stir fry with 1 clove of garlic in olive oil over low heat.
When the eggplant is cooked and golden brown like this, remove from the pan and put on a plate.
Sauté the other clove of garlic in 2 tablespoons of olive oil in a pan over low heat until fragrant. Add tomato purée and 1 cup of water, and simmer over medium heat for 15 minutes.
Add the eggplant to the tomato sauce, toss with cooked pasta, and it's done!
Story Behind this Recipe
Usually the eggplant used in this dish is deep fried, but I tried cooking it another way to cut down on the calories.
Bring out the fragrance of the garlic in olive oil by sautéing it slowly over low heat. Eggplant absorbs a lot of oil. If you sprinkle it with salt first and cook it with a lid on using its water, you can cut down on oil. Add chili pepper to the tomato sauce to taste.