Fusilli with tomatoes and eggplant
400 gr. Fusilli
300 gr. of plum tomatoes
1 small eggplant
1 clove of garlic
salt
pepper
extra virgin olive oil
15
4
1
Preparation
While waiting for the pasta water boiling, cut the plum tomatoes into 4 small pieces
and place in a pan (preferably nonstick) with a clove of minced garlic. Fry a rather high
temperature for ten minutes without moving tomatoes, should not lose their shape.
Clean the pot with a cloth and fry with plenty olive oil the eggplant cut into cubes for about
5 minutes.
Add the eggplant with tomatoes, season with salt and pepper to taste and add a sprinkling
of Pecorino Romano cheese or thin scales smoked cheese.
