for 4/6 people
350/450 g of bucatini
4 medium eggplants
1 bunches of fresh basil
50 g of Parmigiano Reggiano
Extra virgin olive oil, salt and pepper to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Extra Dry
Wash the basil and chop it. Grate the cheese. Wash the eggplants and then cut into cubes; fry them in hot oil and drain. Then put them in an casserole with basting several tablespoons of oil (not to fry!), Add the basil, salt and pepper and switch the saucepan over medium heat; Cook the eggplants for eight / ten minutes being careful not to burn them. Keep the eggplants cooked in the heat and in the meantime also cook the pasta in salted boiling water and drain. Pour half of the sauce of eggplant in a bowl, then add half mixture and complete the other half of eggplants and pasta; mix again and serve. Those who want to give a sprinkling of Parmesan to the bucatini (which, however, are also excellent without cheese).