ingredients

2 packs of Ravioli Trattoria tomato mozzarella 'Giovanni Rana' (250g),
2 large aubergines,
300 g small tomatoes, ripe and thin-skinned,
6-8 semi-candied tomatoes,
1 clove garlic new (or degermed),
1/2 c. Pantelleria capers,
2 tbsp. grilled pine nuts,
Some leaves of parsley and basil,
2 tbsp. freshly grated Parmigiano,
1 C. extra virgin olive oil, salt, freshly ground pepper.

Steps

Step 1

Wash eggplants and small tomatoes, cut into cubes.

2nd step

Make pickling medium heat eggplant in a pan with the oil olive.Saler and slightly warm.

Step 3

Season the tomatoes with 1 drizzle of olive oil, 1 pinch of fleur de sel, chopped garlic, some chopped basil leaves and parsley.

Step 4

Cut the semi-crystallized tomatoes into strips. Desalt the capers in a bowl of cold water.

Step 5

Throw the Ravioli in a large saucepan of slightly salted water, brought to a boil. Drain them. Then sauté them quickly in the pan with a drizzle of olive oil, add the tomatoes, eggplant, capers and semiconifit tomatoes.

Step 6

Mix gently to avoid damaging the ingredients. Sprinkle with Parmigiano and enjoy without delay!