A quick lunch, which is perfect for vegetarians or on fasting days. I consider the presence of a good spicy cheese with an intense taste to be the peculiarity of this dish. It is he who gives the dish a wonderful piquancy. Not unimportant is the presence of fresh fragrant herbs, best of all cilantro and basil.
Peel the eggplant lightly and cut into slices. If the eggplants are bitter, sprinkle them with salt, leave for a while to give juice, and then rinse and dry with a paper towel.
Fry the eggplants in a dry skillet on one side. And then add a little oil and fry on the other side until a nice brown color. Salt to taste. Place the eggplants on a paper towel, although they are not very greasy.
Boil fettuccine in salted water. At the same time, while the pasta is cooking, fry the onion in a saucepan, in a little oil. Once it is slightly gilded, add the garlic and heat everything together for 2 minutes.
Add chopped tomatoes, they can be chopped in a blender, but I added in chunks. Sprinkle with dry basil, pepper and salt. Keep on fire for 5 minutes. Then add fresh herbs, mix and warm everything together for 5 minutes.
To serve, put fettuccine on a plate, pour over the sauce, put the eggplant on top, sprinkle everything with cheese and serve immediately.
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