| 2 tbl extra virgin olive oil | | 2 clv garlic, minced | | 1 cup onion, finely, chopped | | 1 cup eggplant, skin removed, and, diced | | 2 tbl Pecorino cheese, grated | | 4 tbl breadcrumbs | | Pasta Dough | | 300 gm flour | | 3 x egg | | 1 pch salt | | egg, wash | | Sauce | | 2 x yellow pepper | | 2 x red pepper | | 1 x onion, medium | | 2 x garlic, cloves | | 2 x fresh basil, leaves | | 4 x fresh mature tomato | | salt, to taste | | pepper, to taste | | 14 cup parsley | | 1/4 cup basil |
| | Heat the oil and saute garlic , onion and eggplant . Add the Pecorino and breadcrumbs. Mix well and reserve. | | Pasta Dough: For the pasta dough, mix together flour , eggs and pinch of salt . Roll out and use timbalo ring (large) to make flat pasta circles. | | Lay out one pasta circle and top with eggplant mixture. Put a whole, unbroken egg yolk over eggplant mixture and top with another pasta circle. Pinch edges of pasta together. Repeat with all remaining pasta circles. | | Place pasta circles in a large pot of boiling salted water for approximately 5 minutes. Mix cooked pasta with sauce and serve with sprinkled Pecorino. | | Sauce: For the sauce, simmer all the ingredients for 20 minutes then press through a strainer to remove any seeds, stems or skins. |
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