1. Prepare the ingredients according to the picture, peel the tomatoes, mix in a little salt, pepper, cooking wine and cornstarch in the minced pork, mix well, slice the eggplant and set aside
2. Boil the macaroni in a pot. After the high heat is turned on, change to medium heat for about 10 minutes. The specific time is based on the suggested time on the macaroni package. Add a little salt and olive oil to the water. This step can be done at the same time as the preparation of the ingredients. After cooking, put it on the plate and set aside
3. Put olive oil in the pan and fry the eggplant first. After 2 minutes, when the eggplant is soft, transfer it to the plate and set aside
4. Add new oil to the pot and sauté dried chili and garlic in turn
5. Continue to add chopped carrots and chopped onions
6. When the aroma is overflowing, add the minced meat and stir continuously
7. The tomatoes are first beaten with a blender to form a slurry, then poured into the pot, and mixed with the minced meat.
8. Put in bay leaves, change the heat to low, cover, simmer for about 8 minutes, remember to stir in the middle
9. Add the previously fried eggplant to the stewed sauce, stir-fry for 3 minutes, turn off the heat when the eggplant is soft, and finally sprinkle a little cheese to melt it evenly in the sauce
10. Pour the sauce on the pasta, mix well, add a piece of celery leaf to garnish, ready to serve
Tips:After the pasta is done, it may stick together on the plate. At this time, you can add a little olive oil and boiling water and stir.
