Recipe Mezzemaniche With Tomato, Provelette, Eggplant

Ingredients:

300g short sleeves, 4 medium eggplants, basil, 200 g Epomeo tomatoes, 2 Ischitane sausages, 3 cloves of garlic, a Provelette of Pollena, grated parmesan cheese, half a glass of white wine, extra virgin olive oil

Recipe:

We heat the oil in a frying pan, meanwhile floured eggplant and then we put them to fry in hot oil for 5 minutes, scoliamo the oil and put the eggplant on a plate. Pour into a saucepan 4 tablespoons olive oil, 2 cloves of garlic, when the oil is hot, add the sausage, turn, pour a glass of white wine and a few minutes later we put the chopped tomatoes, a pinch of salt, mix thoroughly and let cook for 15 minutes. At this point add the fried eggplant, basil, put in another pot to boil the water at the right time and throw down the dough. When the sauce is well blended, I stretch it on a large pan, add the cooked pasta now, provolone mix them well together, and let simmer until the cheese starts to spin add the grated parmesan and our plate is ready!

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