Spaghetti With Eggplant Cream

Preparation:

Preparation: Turn on the oven at 200 degrees and place the whole aubergines in the centre, washed and dried. Let them cook for 20 minutes and then check the cooking with a stick inserted in the center. If you manage to pierce the aubergines without encountering resistance, remove them from the oven, otherwise let them cook for another 5 minutes. Cut them in half. With a teaspoon remove the seeds and remove the pulp from the peel. Blend it with the garlic and parsley. Toast the peppers over high heat to easily remove the skin. After removing seeds and filaments, cut them into cubes. Cook the spaghetti al dente in plenty of salted water, drain and pour into a bowl with the aubergine cream, peppers, freshly ground pepper, oil and balsamic vinegar. Mix well and serve hot.