Long, Thin Pasta with Roasted Eggplant Sauce

Hello Dear Friends,

I love recipes with roasted eggplant. All of them are my favourites, from their salads to their meatballs, from their favorites to their pastas. After roasting the eggplant and peppers, put them in a bowl for easy peeling, cover with cling film and leave to cool. You can easily separate them from their shells thanks to steam.

If you don't have time, you can also use canned eggplant. When you sauté it, it will taste almost the same as freshly roasted.

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Ingredients for Roasted Eggplant Sauce, Thin Long Pasta Recipe

• 1 package of thin long pasta
• 10 cherry tomatoes
• 1 capsicum peppers
• 3 medium eggplants
• 3 tablespoons chopped parsley
• 1 cloves of garlic
• 2-3 tablespoons of olive oil
• Salt
• 1 tablespoons of vinegar

How to Make Long, Thin Pasta with Roasted Eggplant Sauce?

1. Pierce the eggplants and peppers with a knife and roast them on the stove and remove their skins. Chop the tomatoes.
2. Finely chop the roasted peppers and eggplants.
3. Put the olive oil in the pot. Add the peeled and chopped tomatoes on top and start sautéing.
4. Add the garlic to the tomatoes and sauté. Add the roasted eggplant and pepper, season with salt and cook for another 5 minutes.
5. Add the pasta you boiled for 8 minutes to the pan and mix. Serve with finely chopped parsley.