4 big aubergine
1/2 kg of wholemeal durum wheat pasta or lentil flor pasta
Wash the aubergines and cut them in small dice. Some people peel them off but I like to cook and eat the skin too. Put the dice in a casserole with some oil and salt then let cook and stir often. when nearly cooked add some chopped parcely on top.
Boil the pasta and once ready and strained add and mix with the cooked aubergine. Add a drop of olive oil directly once dished and some vegan “parmesan cheese”.