INGREDIENTS

INSTRUCTIONS

Cut the aubergines into discs about 1/2 inch thick. Lay out on a baking
sheet or large dish and sprinkle with salt. Leave for 30 minutes - 1 hour
to degorge. Rinse and pat dry. Fry briskly in plenty of olive oil until
nicely browned, then drain on kitchen paper.
Throw the pasta in a huge pot of vigorously boiling, salted water, bring
back to the boil and cook until al dente. Drain and tip into a large bowl,
add a slug of olive oil and turn to coat. Meanwhile reheat the tomato
sauce. Spoon a little over the pasta. Transfer the aubergine (it's fine if
it's tepid or even cold) to a serving dish and put the cheese, basil leaves
and parsley into separate small bowls.
At the table serve everyone with pasta and tomato sauce, and let them help
themselves to the rest.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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