Saute the garlic and add the chopped tomatoes with a few leaves of basil. Season with salt and pepper and cook over low heat. When the tomato is cooked remove from heat, pass through a sieve and set aside the sauce. Wash the eggplant, remove the stalk along with some eggplant, cut from tip to tip the skin should remain . At this point cut the eggplant into cubes, then fry in hot oil and place them on absorbent kitchen paper and add the chopped mint.
Cook the pasta, mix it with tomato sauce and add the fried eggplant, a few pieces of basil leafs and a good sprinkling of grated parmesan cheese.
Makes 6 servings:
500 grams of pasta (any type)
1 pound ripe tomatoes for sauce
4 eggplants
A sprig of fresh basil
2 cloves of garlic
extra virgin olive oil
Salt and pepper
grated parmesan
6 mint leafs finely chopped