Serves 4
350 g gluten-free tagliatelle pasta
3 large aubergines
1 tin of peeled tomatoes
1 onion
extra virgin olive oil
salt, pepper
chopped parsley
Dice the aubergines, lightly sprinkle them with salt and place them in a bowl to draw out the moisture. Fry the chopped onion in a pan with the oil, then add the aubergines and the tomatoes crushed with a fork.
Add salt, pepper and cook for 20-30 minutes until the sauce has reduced down.
Boil the tagliatelle pasta and cover it with the sauce, adding a drizzle of oil and a sprinkling of parsley.
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