Half sleeves with sauce of Eggplant, mushrooms and black olives

Clean the eggplants with a damp cloth and then dry. Remove the stem and cut them out into small cubes. Clean and wash very quickly under cold running water mushrooms champignons. Asciugali and cut into slices. Rattles off the olives and cut them out. Do you cook the mushrooms in a saucepan with 3 tablespoons of extra-virgin olive oil and 1 clove of garlic for half an hour to pot covered and holding the flame low. Mixes often and add a spoonful of hot water if they were to dry out too much. Get another pan, put 5 tablespoons extra virgin olive oil and diced eggplant. Let it Brown and then put them to drain on kitchen paper towels so they lose any excess grease.

Cook the pasta in plenty of boiling salted water and scolala al dente. Put it in a soup-tureen and merge the Aubergine, black olives, chopped Basil and parsley, a generous ground pepper and 2 Tablespoons extra virgin olive oil. Mix well and pour over the whole mushroom gravy piping hot. Still, powder compound with grana padano and then serve on the table.