Tagliatelle with green olives and eggplant

Ingredients for Tagliatelle with green olives and eggplant

Instructions for Tagliatelle with green olives and eggplant

To prepare the Tagliatelle with green olives and eggplant recipe, please follow these instructions:

Cook the pasta in a pan with plenty of water until it is just tender. Drainage and got it back in the pan. While the pasta is boiling, chopped olives and Aubergine cut into small cubes.
Heat the oil in a thick-bottomed saucepan. Saute the garlic for 30 seconds. Add the Aubergine and sauté the Mediterranean heat in 6 min.
Add the olives, lemon juice, salt and pepper. Pour the sauce over the pasta and toss gently around nykogte. Server in warm bowls, sprinkled with parsley and plenty of parmesan.

Tip: Aubergine can salted and drained in order to be sure to drag evt. bitter substances out. Sprinkle the sliced Eggplant with salt and allow to stand about 20 min. rinse under the tap and Pat of salted Eggplant meat dry with paper towels.

Tips:
Total preparation time: 20 minutes preparation: 20 mins