Pasta with Eggplant and Garlic

Boil the chosen pasta in plenty of water with a handful of coarse salt.

Wash the eggplants and cut them lengthwise into thin strips.

Peel and finely chop the garlic cloves.

Once the pasta is cooked, drain it and drizzle with a little olive oil, stirring to combine.

In a skillet, heat a couple of tablespoons of olive oil over low heat. Once hot, add the eggplant strips, a pinch of salt, and cook until tender.

When the eggplants are tender, add the chopped garlic and cook over low heat for about 3 minutes.

Add the cooked pasta to the skillet with the eggplants and garlic, stirring until everything is well mixed.