معكرونة مع الباذنجان

Stir the ingredients to blend the flavors.

Drizzle olive oil on top before serving.

Sprinkle Parmesan cheese over the pasta.

Fry the additional eggplant cubes and add them to the mixture.

Add the cooked pasta to the eggplant sauce.

Boil the pasta in salted water until fully cooked.

Simmer until the sauce thickens and the flavors merge.

Add the can of peeled and mashed tomatoes, then add salt and black pepper and stir the mixture.

Add the minced garlic to the pan.

Cut the eggplant into small cubes.

Add the basil leaves to the mixture.

Chop the cherry tomatoes and add them to the pan.

Add the anchovies to the mixture.

Stir the ingredients well until combined.

Chop the capers into small pieces and add them to the pan.

Add olive oil and chopped onion to the eggplant.

Place the eggplant in a hot pan without oil until it turns golden brown.