Gnocchetti sardi with aubergines

Tempo 10'  


(for 4 people)
– 500 g of gnocchetti sardi OroGiallo
– 4 aubergines
– 100 g of tomatoes
– 100 g of pecorino cheese
– 150 g of moist
– abundant basil
– olive oil


Peel the aubergines and cut them into little cubes and put them under salt. After two hours, rinse them and let them fry in the olive oil. Apart brown the garlic in the oil, add the squashed tomatoes, the aubergines and half ladle of the cooking water of the pasta; salt just enough.Mix the cooked pasta, scent with basil and add the moist cut in little pieces and the grated pecorino.