Steps

• 1) For the preparation of the first course with eggplants, I start the recipe by cutting the vegetables into cubes, sprinkle them with coarse salt, and let them sit covered for at least 30 minutes.

  2) After the resting time, I drain and dry the eggplants well, then fry them in hot oil, draining them on kitchen paper.

  3) In a large pan or wok, I put a couple of tablespoons of extra virgin olive oil and the chopped shallot just sizzling, adding a couple of tablespoons of water and letting it stew for about 2/3 minutes.

  4) I now add the fried eggplants and sandwich bread coarsely crumbled with my fingers.

  5) I continue cooking, also browning the bread, mixing well and carefully to avoid sticking the various ingredients.

  6) The short pasta is cooking in salted boiling water, and when it reaches the al dente cooking point, I drain it well and pour it into the pan, stirring well and adjusting for salt, and also adding fresh or flaked chili pepper.

  7) The final touch is a tasty and abundant sprinkle of grated pecorino and a drizzle of raw EVO oil before assembling the plates and going to the table!

  Enjoy your meal!

  Annalisa

  °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°