Scialatielli in tomato sauce with aubergine and Mozzarella

 
Ingredients 

3 anjouvis
2 cloves of garlic
1/2 chili
1kg cherry tomatoes
2 eggplant
2 mozzarella
500gr Scialatielli or Casarecce pasta
basil
olive oil
salt

Process

Finely chop garlic and chilli. Cut the tomatoes into halves.
Cut the eggplant into half lenghtwise, place on aluminium foil covered baking dish, drizzle
with some olive oil, salt. Bake on 250° for around 30min then cut into 1cm chunks.
In a skillet with high sides, on medium heat, heat up the olive oil then add garlic, chilli and anjouvis. Continue cooking until garlic gets some colour and anjouvis dissolve.
To the sauce base add tomatoes, season with salt. Cook until the tomatoes soften and the sauce thickens, around 15min.
Cook the pasta. 
Add eggplant, mozzarella chunks and basil leaves to the tomato sauce. Combine with the pasta.
Serve immediately!



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