Ingredients
spiral pasta 200 grams
brinjals 7-8 medium
Salt to taste
olive oil 5-6 tablespoons
Onion chopped 1 medium
Bread crumbs 1 cup
Milk 2 tablespoons
Tomato basil pasta sauce 1 bottle
Crushed black peppercorns to taste
Parmesan cheese 25 grams
Method
Heat plenty of water in a deep pan, put spiral pasta in it. Add salt and cook. Halve brinjals and cut each half into 4 pieces. Heat 2 tbsps olive oil in another pan. Add onion and saute for 1 minute. Add brinjals and salt and mix. Cover and cook on medium heat. Place the breadcrumbs in a bowl, add milk and mix well. When the eggplants become soft, add breadcrumbs and mix. Cook stirring, for 2 minutes. Add tomato and basil sauce, with a little water and add to the pan and mix well. Add salt and mix. Add freshly crushed black peppercorns and mix. Drain pasta and add to the brinjal mixture. Add the remaining olive oil. Add shavings of parmesan cheese. Transfer into a serving dish and serve hot.