Spaghetti with eggplant sauce

2 eggplant

250 g spaghetti

3 tomato

2 garlic cloves

dill

2 tbsp. vegetable oil

black pepper

salt

Boil spaghetti in salted water, drain in a colander.

To prepare the sauce, chop the eggplant slices, finely chop the garlic, and fry them in butter. Add the chopped tomatoes, pepper and salt, cook for another 10 minutes

Spaghetti out onto a plate and place the cooked sauce and garnish with greens.