Preparation: 15′ – Cooking: 12′

Donna Cristina advises to enjoy them with: Malvasia Bianca I.G.P. – Müller-Thurgau D.O.C.

Ingredients for 4 people
300g Farfalle (pasta)
700g eggplant
30 ml extra virgin olive oil
1 bunch basil
Salt and pepper

Peel the eggplants, cut them into large pieces
Dip them in a saucepan with boiling and salted water for about 10 minutes
Drain them and blend them with the basil, a pinch of salt and pepper
The sauce obtained should not be too liquid
Cook the farfalle in boiling and salted water until they are “al dente”
Meanwhile heat the eggplant sauce in a frying pan and set with salt and pepper
Drain the farfalle and stir fry them with the sauce and olive oil.
Garnish with extra-thin strips of fried eggplant skin
Serve immediately