Preparation
- Fregola (Sardinian pasta): 200g
- Eggplant/Aubergine: 400g
- Roma tomatoes: 400g
- Garlic: 1 clove
- Desalted capers: 10g
- Pitted green olives: 30g
- Extra virgin olive oil: 30g
- Fine salt: to taste
- Black pepper: to taste
Start by thoroughly washing and drying the eggplants. Remove the stem and cut them into regular 2-3 centimeter cubes. At the same time, cut the tomatoes into cubes of the same size and set them aside. Heat a drizzle of oil in a large pan and sauté the garlic for a few minutes. Add the diced eggplant and let them cook over medium heat for about 15 minutes. At this point, add the diced tomatoes. Season with salt and pepper and continue cooking. Meanwhile, slice the olives into rounds. When the eggplant has become tender, add the sliced olives and capers. Mix all ingredients well and let the flavors combine for a few minutes. Bring a pot of plenty of salted water to boil and cook the fregola according to package instructions. Once ready, drain it and add it to the pan with the sauce, stirring briefly to combine the flavors. To serve, plate the fregola and finish with a drizzle of extra virgin olive oil. The dish is ready to be enjoyed.
