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Fusilli with eggplant, black olives and capers from Selargius

RECIPE PREPARED WITH LA CASA DEL GRANO FUSILLI RIGATI

PREPARATION

30

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Stone the olives and dry them in the oven at a low temperature for about three hours
  2. Chop them finely into a sand texture and set them aside
  3. Wash and cut the purple or black aubergines into cubes, brown them with onion and olive oil in a pan, add some water from time to time until they are half cooked
  4. Add the tomato sauce and finish cooking by adding salt
  5. Cook the Fusilli for 9 minutes in boiling salted water, drain and dress with the aubergine sauce
  6. Serve the dish by adding a few caper flowers and the ground olives

Ingredients

  • 380 g La Casa del Grano “Fusilli rigati”
  • 1 brown onion
  • 500 g purple or black aubergines
  • 1 L vine tomato sauce
  • 100 g Selargius capers
  • 150 g Oliena black olives
  • Evo oil, q.s.
  • Salt, q.s.

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