Pasta with aubergines, tomatoes and mozzarella

Prepare your ingredients: Drain aubergines;Wash, peel and fine chopping the onion;Wash and cut fine basil;grate the mozzarella cheese;grate the Parmesan cheese;grind the tomatoes in the juicer;Cook noodles according to container indications.

To drain aubergines, picar them in cubes (using only the part of the shell plus 1 cm pulp) and put them on absorbent paper sprinkled with salt, for 10 mins.

Brown the aubergines in a pan with olive oil and butter, then add the onion.

Add ground tomatoes to the pan.Add the Ketchup to lower the acidity of tomatoes.Salpimentar.

Add the cream and mozzarella grated.Subsequently, pour the pasta already cooked and stir well the mixture so that the flavors are incorporated.

Add the minced basil and serve decorating with grated parmesan cheese.

Virginia demaría, moments, 2011. Adapted.