Spaghetti with aubergine and mozzarella cheese, perfect for vegetarians

Preparation

1. We are going to start with what will take the longest, which is the tomato sauce, so that while it slowly cooks over low heat, we can cook the rest of the ingredients for the dish.

2. In a pot, put two tablespoons of olive oil and add the finely chopped onion and the whole garlic clove, and let it cook until the onion is soft. Once we have it ready, we add the crushed tomato, a pinch of sugar and a little salt and pepper, and let it simmer for about 20 minutes.

3. In another pot we put water to boil and add the spaghetti. Let them cook while we make the grilled eggplant. Peel the aubergine, and slice it laminated. Put a large griddle or frying pan with a drizzle of olive oil and place each slice of aubergine so that it is grilled little by little. When it is almost cooked, add a little salt and pepper.

4. When you have the tomato sauce ready, add the spaghetti and let them fry a little with the sauce so that they take on all their flavor. Remove the whole garlic.

5. Now we have to plate our pasta dish. On a flat plate, put a sheet of aubergine and on it a small packet of spaghetti. Roll up each sheet of aubergine, and put a small piece of mozzarella right in the closure so that it does not escape.