Eggplant Pasta

Preparation:

Preparation: Cut the aubergines into strips, place them in a colander sprinkled with bitter water. Wash the aubergines, squeeze them, put the garlic and a little oil in a pan, brown them. Remove the garlic and put the aubergines in the pan and let them cook on their own for a certain time without adding water. Put the peeled and chopped tomatoes in another saucepan and cook them until they have lost all the water. Add the tomatoes to the aubergines, add salt and continue cooking. Boil the pasta al dente, season it with the sauce, the diced mozzarella and the Parmesan, arrange it in a pan and put it in the oven for a few minutes after sprinkling the pasta with chopped basil.