Serves: 4
400 gr Perlina eggplants
500 gr cherry tomato
400 gr fusilli pasta
2 garlic cloves
A few basil leaves
Grated parmesan cheese as needed
Extra virgin olive oil as needed
Directions: Slice the eggplants into rounds without peeling, then stir-fry in a pan with the garlic until golden. Chop the cherry tomatoes in a half then add them to the eggplants with some basil leaves and let cook a few minutes. Cook the pasta al dente and add it to the pan with the eggplants and tomatoes. Let simmer for a few minutes and serve with some grated parmesan cheese sprinkled on top.