Tagliatelle with aubergines and olives

Ingredients for 4 people:

500 g Tagliatelle
1 medium-size aubergine
2 cloves of garlic chopped parsley
175 g green olives
extra virgin olive oil
1 lemon juice
Parmesan cheese

Preparation time: 20 minutes
Cooking time: 20 minutes

METHOD

Cut the aubergine into small cubes and drain for about half an hour with some salt to remove the bitter taste. Slice the olives. Heat oil in a large frying ρaη and sauté the crushed garlic. Add the aubergines and cook for some minutes οn a moderate heat. Add the olives, the lemon juice, salt and pepper. Meanwhile, cook the pasta in boiling salted water, strain and serve with the sauce. Garnish with the chopped parsley and the grated parmesan cheese.