Instructions

• 1. In a frying-pan, heat 2 to 3 tbsp olive oil and fry the garlic until fragrant. Add the shallot and stir fry for a few minutes.
• 2. Add the eggplants and cook until wilted.
• 3. Add the cooking sake, canned tomatoes, sugar, salt and tomato paste. Bring it to a boil. Once it boils, reduce the heat to low and simmer for about 20min (no need to cover).
• 4. Add another 2 tbsp olive oil. Add salt and pepper to your taste.
• 5. Meanwhile boil the pasta according to the packet instructions until al dente, and drain.
• 6. Add the boiled pasta to the sauce and toss until well coated.
• 7. Serve into bowls immediately. Top with grated cheese (your choice) as much as you want. Enjoy!