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1
Add the flour to a bowl.
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2
Very, very gradually stir in the milk.
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3
Be careful not to let it form lumps!
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4
Pour it in bit by bit!
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5
At the same time, start boiling the water for the pasta.
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6
Add about 2 teaspoons of salt to the water.
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7
Melt the butter in a frying pan on high heat.
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8
Once melted, add the Step 1 mixture.
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9
Stir it around and around for 2-3 minutes until it becomes the consistency shown in the photo.
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10
Lower the heat to medium.
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11
Flavor.
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12
Add the consomme, salt, pepper, and optional bouillon, and olive oil.
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13
Mix together.
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14
Add the canned tomatoes.
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15
There were 5 tomatoes in the can this time, so I used 3.
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16
Leave the heat on medium and crush the tomatoes as you mix in.
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17
Keep the heat on medium, then add the eggplant.
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18
Slice the eggplant into 1/2 cm thick rounds.
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19
At this point, the pasta should be done boiling.
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20
If it isn't, turn off the heat from the sauce and stop cooking for a moment.
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21
This is what the sauce looks like when simmering.
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22
Add 1 cup of the boiled pasta water (about 150 ml).
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23
Lower the heat to low, mix the pasta with the sauce, and it's done!
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24
In order to give it some color, you can optionally garnish with basil or parsley.
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25
Done!
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26
The pasta I used had tomato kneaded in, so it's a brown color.
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27
Enjoy.
