Pasta with mushrooms and eggplant

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.

Bon appetit!