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PASTA CON LE MELANZANE

INGREDIENTS:
2-3 medium aubergines, sliced
salt and freshly ground black pepper
     Olive oil for frying
1 large onion, chopped
     5ml crushed garlic
4 large ripe tomatoes, skinned and chopped
     60ml chopped fresh basil leaves
400g spaghetti
      40g packet (100ml) grated parmesan cheese basil leaves for garnishing
PROCEDURE:
Place aubergine slices in colander, sprinkle generously with salt, leave to degorge 30 minutes. Rinse well under running water, pat dry. Fry in olive oil, drain well on absorbent kitchen paper towel, set aside. Fry onion in olive oil in separate saucepan until golden-brown, add garlic. Stir in tomatoes, basil and seasoning. Cook gently, uncovered, 10 to 15 minutes, stirring frequently. Chop....to be continued

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