Eggplant (Aubergine) with Pasta
4 sliced medium eggplant (aubergine)
1 tin of diced tomatoes
1 tea-spoonful of sugar
2-3 chopped garlic cloves
½ a bunch of parsley
½ a cup of extra virgin olive oil (and some for frying the eggplant)
pasta of your choice
salt and pepper
Fry the eggplant well and leave to drain in a dish covered with absorbent paper.
In a deep cooking pot, put the tomato, sugar, garlic, parsley and extra virgin olive oil together with ½ a cup of water and cook until the water is depleted. Add the eggplant and stir.
Boil the pasta in plenty of salted water. When ready, sprinkle with cheese and pour the sauce with the eggplant over it.
For less calories, pour the olive oil over the eggplant, place in a baking pan covered with oiled baking paper and bake until soft.