Pasta with mushrooms and eggplants, the divine taste of this dish will not leave you indifferent.
Cooking time 20 minutes
Tomatoes in their own juice (small) 1 ban.
Eggplant 1 pc
Garlic clove 2 pcs
Onion (small) 1 pc
Frozen champignons 100 g
Spaghetti 300 g
Salt to taste
Pepper to taste
Greens for decorating twigs.
Parmesan cheese to taste
Fry 2 cloves of garlic in vegetable oil and remove.
Cut the eggplant into a bar, and the onion into half rings and fry in the same place.
Add defrosted mushrooms to them and fry a little more.
Prepare the sauce. Beat the tomatoes in your own juice in a blender.
At this time, boil the spaghetti. Add the sauce and half a glass of spaghetti broth to the pan with eggplant and mushrooms. When everything boils, add salt and pepper to taste. If everything is enough, then add ready-made spaghetti and mix well.
When serving, garnish with herbs and tomato, and sprinkle with grated Parmesan.