INGREDIENTS
FOR 2 PEOPLE
7 oz Maxima Spaghetti N° 3
1 lb eggplants
11 oz cherry tomatoes
4 garlic cloves
Basil
1.6 oz Parmigiano Reggiano
DIRECTIONS
Cut the eggplant into cubes, then toss them in a sauté pan with oil and garlic, season with salt and cover with a lid. Stew gently until tender. Remove the garlic and set aside the eggplant in a bowl.
In the same pan, with oil, garlic and some basil, toss the cherry tomatoes cut in halves, season with salt and cook for a couple of minutes, then remove the garlic and add the eggplant.
In a pot with abundant salted boiling water, cook the Maxima Spaghetti N° 3 until two minutes before what is indicated on the pack. Transfer to the pan and continue cooking, adding a ladle of cooking water and some basil. Away from the stove, sprinkle with grated Parmigiano Reggiano and drizzle with olive oil.
Dish out with a final sprinkle of Parmigiano Reggiano.