Pappardelle with Eggplant

Make a pasta dough from 400 g flour and five eggs according to the recipe / 9051 / Raviolis-on-spinach-with mushroom sauce. After rolling out, cut the dough into 2 cm strips.

For this simple recipe, it is important to use only the best ingredients, i.e. first-class olive oil, good pecorino (preferably Sardinian) and, if possible, make the pasta dough yourself.

Clean the eggplant and cut into 1 cm cubes. Heat the olive oil (may be a little more if necessary) and roast the cloves of garlic in it and then remove it. We only need the aroma. Roast the cubes of the agapplants in them at not too high a heat. With salt and Season the pepper.

In the meantime, cook the pasta in plenty of salted water (fresh ones need about 2 minutes) until al dente, drain well, add to the pan with the aubergines and mix well. Distribute on preheated plates and sprinkle with plenty of pecorino cheese.