STEP 1/11
Material preparation
STEP 2/11
- Boil pasta noodles for 5 minutes with 2 or 3 rolls of oil and half a tablespoon of salt in boiling water
STEP 3/11
- I'm going to cook the rest while frying.
STEP 4/11
- Cut the tomato into big pieces, cut the eggplant in half, cut diagonally into 2mm thick pieces, and chop the green onions
STEP 5/11
- Stir-fry olive oil, minced garlic, green onions in a pan
STEP 6/11
- When the ingredients turn golden, add tomatoes and stir-fry them
STEP 7/11
- Stir-fry tomatoes until they are peeled and remove tough skin
STEP 8/11
- Stir-fry noodles, eggplants, and shrimp
STEP 9/11
- Add half a ladle of noodles and when it's boiled down, repeat it 2-3 times
Tip. That way, noodles and sauce don't play separately.
STEP 10/11
- When the ingredients start to cook, stir-fry them with soy sauce
STEP 11/11
- When it's done, add pepper and finish it off. Tomato eggplant pasta is done!
- If you don't have whole wheat noodles, use regular pasta noodles.
- The amount of green onion should be about one tablespoon.
- Salt for the lack of seasoning, please.