Ingredients for 6 people:

10 ripe tomatoes quartered

1 crushed garlic clove

A bunch of basil leaves

2 and a half cups Magamila olive oil

2 aubergines

50 grams of mozzarella



Firstly slice the tomatoes into small pieces. Place the tomatoes, garlic and basil in a pan with Magamila olive oil and salt to taste. Place a lid over the pan to let the tomatoes soften. In the meantime, pour 2 cups of Magamila olive oil into a separate pan and cut the aubergines into cubes. Once the oil is sizzling, place them in the pan to fry them and make sure to add some salt. When the aubergines are golden and soft put them aside on a plate with a paper napkin to soak up the excess oil.

For the pasta, pour water into a pot and add salt to taste. When it boils, add the pasta (80 gr per person). After about 9 minutes, drain the pasta fully. Place in a bowl and add the tomatoes with the aubergine and finally add the mozzarella to let it slowly melt into the dish.

The pasta is now ready to be served and serve it hot!