Trofie with eggplant
Garlic: 1 clove
Pecorino Cheese: 70 g
Heat 1 tablespoon of the olive oil in a skillet and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
Peel the eggplant and dice it.
Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant and season with salt and pepper.
Drop the pasta into salted boiling water and cook until “al dente". Drain and reserve some of the cooking liquid.
Drain the pasta and add to the skillet with the sauce. Serve hot with basil and parmesan on top.
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