Serves: 4
400 gr Perlina eggplants
½ onion
1 garlic clove
A handful of parsley
A pinch of red chilli pepper flakes
A pinch of salt
400 gr spaghetti
Grated parmesan cheese as needed
Extra virgin olive oil
Directions: Slice the onion and stir-fry in a little olive oil with the garlic; slice the Perlina eggplants into rounds without peeling, then add to the stir-fry and cook for about 15 min. Season with salt, chilli flakes and parsley. Cook the spaghetti al dente; mix with the stir-fry and heat for a few minutes. Sprinkle with grated parmesan cheese and serve.