Serves 1
Directions
- 1Cut the cherry tomatoes in half.
- 2Add olive oil to a pan and heat it up.
- 3Add garlic cloves and shallots to the pan.
- 4Add the cherry tomatoes to the pan.
- 5Season with salt and pepper.
- 6Add tomato paste.
- 7Stir everything well.
- 8Pour white wine into the pan.
- 9Stir and let it simmer.
- 10Blend the sauce with an immersion blender until smooth.
- 11Strain the sauce to remove any solids.
- 12Slice the eggplant into rounds.
- 13Fry the eggplant slices in olive oil until golden brown.
- 14Remove the fried eggplant from the pan.
- 15Pour the tomato sauce into the pan.
- 16Add cooked pasta to the sauce.
- 17Grate parmesan cheese over the pasta.
- 18Add a ladle of pasta water to the pan.
- 19Stir until the pasta is well coated and the sauce thickens.
- 20Add fresh basil and stir.
- 21Serve the pasta on a plate.
- 22Garnish with mozzarella cheese, fried eggplant, chili flakes, fresh basil, and a drizzle of olive oil.
- 23Add black pepper and grate parmesan cheese on top.
Ingredients
- 1 bowl Cherry tomatoes
- 4 cloves Garlic
- Shallots
- Olive oil
- Salt
- Black pepper
- Tomato paste
- White wine
- 1 Eggplant
- Pasta
- Parmesan cheese
- Fresh basil
- Mozzarella cheese
- Chili flakes
Equipment
cutting boardknifepanimmersion blenderstrainerladleplate
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