750 g eggplant
2 cloves garlic
6 tbsp olive oil or sunflower oil
400 g spaghetti
1 tbsp tomato paste
Clean, wash and cut into slices the eggplants . Rub with salt and leave to drain. Peel the onion and garlic and finely. Fry eggplants, and then allowed to drain from the fat. Spaghetti put in boiling water with 1 tbsp fat. Boil 10 minutes. Fry onion and garlic in the remaining oil (eggplant), sprinkle with water and left to stew. Add tomato paste and salt. Boil for 5 minutes and then add the eggplants. Drain the pasta and add them to the sauce.