Spaghetti With Aubergines Egg Plant And Garlic
|Spaghetti||14 Ounce (400 Gram)|
|Boiling water||2 1⁄4 Pint (4 1/2 Cups)|
|Aubergine||1 Large (Eggplant)|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Garlic||2 Clove (10 gm), crushed / minced|
Hold the spaghetti in a pot and pour on the boiling water. Push the spaghetti into it, add a few drops of oil and a little salt. Cover and cook for 12 minutes.
Meanwhile, top and tail (trim) the aubergine (eggplant) and cut into thick matchsticks.
Remove the spaghetti from the microwave when it is ready and leave to stand, covered.
Put the olive oil in a dish and add the garlic and aubergine (eggplant). Cover and cook for 5 minutes, stirring once.
Drain the spaghetti and toss in the aubergine (eggplant) and garlic.