Vermicelli With Aubergines
Recipe first for 4 people based on Eggplant with tomato - cooking method fried.
Preparation:
Preparation: Peel the aubergines, cut them into slices and keep them in salt for half an hour. Brown two minced garlic cloves in a pan in half a glass of oil; add the washed and boneless anchovies and when they are melted add the sieved tomatoes. Add salt and pepper and cook for 20 minutes. Wash the aubergines, dry them and fry them in hot oil; then add them to the sauce and cook for another 15 minutes. Boil the vermicelli in plenty of salted water, drain and add to the tomato sauce and then sprinkle with grated pecorino.
Ingredients:
Ingredients: 400 G Pasta Like Vermicelli - 100 G Aubergines - 500 G Ripe Tomatoes - 2 Garlic Cloves - 2 Salted Anchovies - Olive Oil - Salt - Pepper - Grated Pecorino Cheese
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