Ingredients (For 4 serves)
- Mortadella Bologna PGI, 2 oz
- Rascatell pasta, 11oz
- eggplant, 4 oz
- cherry tomatoes, 3 oz
- extra virgin olive oil, 1 tablespoon
Start preparing the sauce for the pasta: cut the eggplant into small dices and the cherry tomatoes into four parts.
Into a deep pan put a table spoon of olive oil and add the eggplants and after a while the tomatoes, cook slowly on low heat until the veggies are tender and the tomatoes have released their juices.
Season with salt and pepper.
Add the mortadella dices, previously cut and set aside. Bring salty water to boil and add the pasta. Cook following the instructions on package. Drain pasta and add it to the sauce, and the mortadella and mix it.
Serve the pasta with fresh ricotta cheese grated or with some extra olive oil.