Traditional recipes

Multicolored pasta with eggplant and mushrooms

Multicolored pasta with eggplant and mushrooms


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I had cleaned the yolks and fried them the day before. You can use any kind of mushrooms.

Boil the pasta in salted water and a little oil. Drain and set aside.

Cut the eggplant into thin slices. Sprinkle with salt and leave on an inclined plane to drain the liquid. Wipe the slices with an absorbent towel, then fry them in oil. Leave the heat low.

We turn them on both sides until they are like crispy chips.

Remove them on a paper towel to remove excess oil.

If we use fresh tomatoes, we scald them in hot water, take the peel and pass them. I used canned mashed tomatoes.

Fry the onion and garlic in a little oil, then add the tomatoes and season. Let it boil. Add the mushrooms and cream.

Mix the pasta with the sauce obtained, then add the eggplant chips and slices of cheese.

Ready salad.



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