Ornella Buzzone

Ingredients for 4 people: • 250g casarecce • 2 eggplants, • 250g mozzarella, • 300g of tomato sauce, • 1 shallot, • flour q.s., • Basil q.s., • salt and pepper q.s., • extra virgin olive oil q.s., • 2 tablespoons heavy cream, • Parmesan.

To begin prepare a simple sauce, in a saucepan we make brown a piece of meat with the shallot and basil and 2 tablespoons of oil,add red wine, salt and pepper. Cover with a lid and let cook for a couple of hours. When the sauce is cooked, cut the eggplant into cubes and put under salt for 15 minutes. After the time we wash them well, we dry and fry them in a pan with hot oil. Once you fried let’s put aside. We cook our casarecce in a pot with salted water and at the same time we put in a pan to heat 4 tablespoons of sauce with diced mozzarella, fried eggplant and spoons of cream and let go a low heat. As soon as the pasta cooked, join it our sauce and serve with basil and parmesan, if you like.