Serves 4 persons
- 400 g of scialatelli
- 300 g of fresh smoked provola
- 1 kg of black eggplants
- 80 g of grated parmesan
- Rock salt
- Fine salt
- Garlic
- Oil for frying
- Extra virgin olive oil
- 600g sliced tomato
- 4 tablespoons of tomato puree
- Basil
Preparation
First of all prepare the eggplant. Rinse, peel and cut the eggplant into cubes of about 2cm squared. Stir in a handful of salt and place it in a colander with a plate and a weight above. Leave the eggplant for about half an hour. Rinse, squeeze and fry the eggplant in plenty of hot frying oil.
In a pan, fry a clove of garlic with 4 tablespoons of extra virgin olive oil and after add the peeled deseeded tomato. Salt and add the chopped basil. Cook for 15 minutes. Add the eggplant and leave to absorb the flavour for a few minutes.
Cook the scialatielli in an abundance of salted water. Strain and add the sauce, the provola cut in cube size pieces and 50g of grated parmesan.
Pour into a baking dish and sprinkle the surface with the remaining parmesan. Place in a preheated oven at 180 degrees for 15 minutes.
