Millerighe, melanzane, mozzarella e corbarini

Ingredients

• 350 g millerighe dei Campi
• 2 small eggplants or 1 large eggplant
• 1 buffalo mozzarella
• 300 g Corbara tomatoes
• 1 clove garlic
• Extra-virgin olive oil
• Salt and pepper
• 1 bunch basil

Instructions

Peel and chop the eggplant and fry the pieces in an adequate amount of extra-virgin olive oil. When cooked, place the eggplant on absorbent kitchen paper to remove the excess oil. Chop the mozzarella into small pieces and set aside. While you cook the millerighe in plenty of salted water, cut the Corbara cherry tomatoes into four pieces each and heat them in a pan with a clove of garlic. After a few minutes add the eggplant and taste for salt and pepper. Drain the pasta when al dente and mix it in the pan with the tomatoes and eggplant. Remove from the heat and add the mozzarella, mix well, garnish with a few leaves of basil, and serve.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 20 minutes Share: 4 persons