22 October 2019by buononaturale

Ingredients for 4 people

  • 200 gr spaghettoni
  • 200 gr of cherry tomatoes
  • 1 jar of capers in oil
  • 1 kg of round black aubergines
  • 25 gr soy sauce
  • 2 spring onions
  • 50 gr extra virgin olive oil
  • 1 half of greek basil

 

Eggplant broth

Wash the aubergines, pierce 3 of these with a stick and fry them in sunflower oil at 160 ° C for about 2 minutes.
Drain and dry from excess oil. Leave to rest.
The remaining eggplants pass over high heat or embers until cooked. Leave to rest.
Peel the aubergines on the grill and cut them into pieces and let their juice drip with pressure. Do the same with the fried ones and add the juices.
Combine every 250 grams of juice with about 15 grams of soy sauce and infuse with basil.
Drain the pasta al dente and stir in the pan with the raw tomatoes.
Serve in a bowl, pour in the hot eggplant broth, complete with slices of spring onion, chopped capers, basil and a slice of cheese.

Enjoy your meal