Pasta dishes are just always delicious!
Cut the melanzane into cubes of 1-2 cm edge length and sprinkle with salt in a baking dish. Pull 1/2 hour. Remove the skin from the tomatoes and dice them as well. Heat olive oil in a large frying pan and roast eggplant cubes drained on paper towels until golden brown. Move the cubes to one side of the pan and heat the tomato cubes on the side that has become free. Salt, season with pepper and add coarsely shredded basil. Dice the mozzarella as well and mix with the pan contents in a baking dish. Serve immediately with spaghetti and freshly grated Parmesan.
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