Today I propose a quick first course to make, tasty and intriguing for pairing eggplant with tuna in oil. Prepare it when you have little time available but want to put a particular dish on the table.
Ingredients for 4 people
•
Spaghetti 350 gr.
•
Aubergine 1 (200 gr.)
•
Tuna in oil 120 gr. (two cans)
•
Extra virgin olive oil 50 gr.
•
Garlic 2 cloves
•
Chili pepper to taste
•
Salt to taste
•
Parsley to taste
Wash and dice the eggplant and chop the parsley. Open the tuna packages and drain off the remaining oil.
Brown the garlic with the oil and chilli.
Add the eggplant chunks.
Cook over high heat until the aubergines are browned. Add salt at the end.
Remove the garlic and add the tuna and chopped parsley.
Cook for a minute adding a little of the pasta cooking water.
Pour the spaghetti very al dente into the sauce.
Add a ladle of pasta cooking water and stir gently over high heat for 1 minute to complete the cooking of the pasta.
The dish is ready, you can plate and enjoy this truly delicious first course.
