Pasta with Baby Eggplants – a delicious Sicilian pasta sauce made with baby eggplant, garlic, Pecorino Romano and mint.
Ingredients for 6 servings
480 gms – 1 lb. short pasta
700 gms – 1 ½ lbs. baby eggplants
4 garlic cloves
Mint leaves
60 gms – 2 oz. Pecorino Romano, chopped
3 tbsp extra virgin olive oil
1 ½ lt. – 6 cups tomato puree
Salt and pepper to taste
4 tbsp vegetable oil
Pecorino Romano, finely grated to serve
Read the Instructions here