How to make
Clean and wash the eggplants, cut them into pieces, salt them and leave for 20 minutes in a sloped container to run their bitter juice off. Immerse the tomatoes in boiling water, peel them and cut into chunks.
In a pan, put 2 tablespoons of oil and the cleaned and chopped onion, once brown, add tomatoes, season it with salt and pepper on low heat and let it cook for about 15 minutes, stirring often. Wipe the aubergines and fry them in a little oil until golden on both sides, leave them to drain their oil on absorbent paper.
Boil pasta in salted water, drain it and pour into a soup pot. Season the sauce, add the olives and aubergines.
Mix well and serve immediately.
