1 mozzarella cheese
Spaghetti serving 2
Fresh basil leaves about 6 to 10 depending on the size
2 small or 1 big clove of garlic
Tin of plumb tomatoes (not the triturado or tomatoe sauce from a bottle)
Half of a large onion
A small aubergine
Pepper or if you like spicy cayenne pepper
Cut the aubergine into slices of about half a cm thickness and fry them in a saucepan with a good splash of olive oil. The oil will soak into the aubergine so it is best to put one slice at the time, quickly turn it and add another slice and repeat the process. Put on a plate and cut into small chunks.
Now put a large pan with abundant water and salt on the stove and when the water is boiling you add pasta for two servings to the water and cook till al dente. (just cooked, not overcooked)
Put another splash of olive oil into a frying pan and glace the chopped onion and garlic. Add the tomatoes from the tin with its juice and salt and pepper to taste. Also add the chopped basil leaves.
Meanwhile you can cut the mozzarella cheese into small chunks.
When the pasta is cooked you mix it in with the sauce in the frying pan. You can either add the mozzarella at this stage (then it will melt) or add the mozzarella after you have put a portion on a plate. If you like this you can add a sprinkle of freshly grated Padano cheese.