Serves: 4
200 gr Perlina eggplants
Single cream (200 ml)
100 gr ham, cubed
A few basil leaves
½ onion
1 garlic clove
Black pepper
400 gr of pasta of your choice
Directions: Slice the Perlina eggplants into rounds, slice the onion and stir-fry with the garlic until golden, then add the eggplants and ham. Stir in the cream and basil leaves and simmer for 10-15 min. Cook the pasta al dente and mix with the sauce, heating well for a few min at medium heat. Garnish with fresh basil and serve hot.