Cracking similar to the norm with almond "conza"
Ingredients for people 4
Pasta 320 g of Fettucce, struncatura or other
300 g of eggplant
300 g of ripe tomatoes or tomato sauce
2 cloves of garlic
6 fresh basil leaves
Rather coarse breadcrumbs 50 g
10 chopped almonds
10 g of capers
1 chilli
Extra virgin olive oil
Salt and Pepper To Taste
Wash the aubergines and cut them into slices, sprinkle them with salt and wait for a little water to come out.
In a pan, brown the garlic cloves with the oil, then pour the squeezed aubergines, when they are golden remove them and pour the tomato sauce or diced tomatoes. Season with salt and pepper and add a few basil leaves and let it go over moderate heat for about ten minutes. At this point add the golden aubergines and capers, finish cooking for another 10 min.
Separately, in a saucepan, bring the water to a boil, add salt and add the pasta. Boil the pasta al dente, drain and pour it into the sauce. Prepare the "conza"
The "conza" is called this way in these parts when you toast the bread with various aromas, then plate and pour the prepared conza by combining all the ingredients except the basil by tossing it in a pan. Finish with the basil (I put it when I skipped the pasta)
