Fusilli with Eggplants, Sun-Dried Tomatoes and Scamorza

Method

Clean the eggplant, cut it into cubes and brown it in a non-stick sauté pan with a tiny bit of oil, a pressed garlic glove and a deseed chilli pepper. Toss it for about 10 minutes. Before adding the sundried tomatoes, drain them and cut them à la julienne. Do the same with Delicius anchovy fillets. Then add salt, pepper and thyme as you wish. Boil the fusilli in abundant salted water, drain them and add them to the dressing prepared. Last but not least, add the scamorza cut into cubes, cook until creamy and serve with copious ground pepper.

Serving suggestion

Serve hot