GARGANELLI WITH EGGPLANT AND MARJORAM
Preparation 10 min
Cooking time 15-20 min
- Heat olive oil in a pan.
- Add the garlic and cook until golden, 1 to 2 minutes.
- Add eggplants and sauté for 7-10 minutes.
- Add the tomato sauce and season with salt and pepper to taste.
- Cook the pasta in salted, boiling water until al dente. Drain.
- Once the sauce has reduced, add marjoram.
- Toss the pasta into the sauce and mix well. Sprinkle with the parmesan and serve.