Melanzane Sauce with Wide Ribbon Pasta

A great pasta dish for any occasion:

Cut the washed melanzane with the skin lengthwise into a little bit 1 cm thick slices – these in turn into 3 cm wide strips. Sprinkle with salt and draw water for a few minutes, i.e. drain.

Finely dice garlic, shallots and ginger. Crumble the chili peppers, removing the seeds. Heat the oil in a frying pan.

Pat the eggplant strips dry and fry them in the hot oil on all sides until they turn light brown and repeatedly release the oil they absorbed at the beginning. Lift out and set aside.

Fry the diced seasoned vegetables in the remaining fat, also add the spices. When the whole thing is dry fried and starts to take color, add the eggplant strips one more time, pour on water and toss gently together for a few minutes.

Meanwhile, crisp the tagliatelle in enough salted water. Drain, pour into a large baking dish, pour over the melanzane sauce, perhaps sprinkle with the freshly chopped herbs and mix the whole thing on the spot.

Instead of the various spices, 2 tablespoons of Thai curry is excellent with this.

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