Bucatini With Mushrooms And Aubergines

Preparation:

Preparation: Peel the aubergines, cut them into slices and put them for 1/2 hour to make water, clean the mushrooms and dice them. Pour 5 cl of oil into a pan, add the garlic, sage and basil and brown them lightly on a moderate heat, add the chopped tomato pulp, season with salt and pepper and cook for about 20 minutes. Fry the aubergines, in another container brown the mushrooms in a little oil, season with salt and pepper and cook by adding a little hot water. Boil the bucatini, season them with butter and parmesan and mix well; then cover them with the aubergines, mushrooms and tomato sauce.