Mediterranean fusilli
Instructions
Peel the eggplant, wash them, dry them, cut them into thin slices and put them in salt for 30 minutes.
Clean the peppers and then cut them into strips.
Drain the eggplant, then rinse and dry well.
FRY in a pan with plenty of oil 1 Eggplant and peppers.
Meanwhile, Cook al dente fusilli and overthrow them in 1 serving dish.
Above deploy the aubergines and peppers, then add the chopped basil, chilli, pecorino cheese and mix everything.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 2 eggplant
- 2 peppers
- Basil
- Olive oil
- Chili
- Cheese
- Salt